Super Soft Molasses Cookies

$To make super soft molasses cookies, gather these key items: - 1 cup unsulfured molasses - 1/2 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground cloves - 1/4 teaspoon salt - 1/4 teaspoon black pepper (optional for a spicy kick) - Extra sugar for rolling Want to add more flavors? Here are some fun options: - 1/2 cup chopped nuts like walnuts or pecans - 1/2 cup chocolate chips for a sweet twist - 1/4 teaspoon cayenne pepper for heat Using the right tools makes baking easier. Here’s what you need: - Large mixing bowl for mixing ingredients - Whisk for blending dry ingredients - Cookie scoop or tablespoon for shaping dough - Parchment paper or silicone mats for baking sheets - Wire racks for cooling cookies {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This helps the cookies bake evenly. Line two baking sheets with parchment paper or silicone mats. In a big mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use a mixer for about two minutes, until it gets light and fluffy. Then, beat in one large egg and one cup of unsulfured molasses. Mix until you have a smooth blend. In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and spices: 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground cloves, ¼ teaspoon of salt, and ¼ teaspoon of black pepper if you want a bit of heat. Gradually add the dry mix to the wet mix, stirring until just combined. The dough will feel soft and a bit sticky. Next, use a small cookie scoop or a tablespoon to drop balls of dough onto your prepared sheets. Leave about 2 inches between each ball. Roll each ball in granulated sugar for a sweet crunch, then flatten each one slightly with your palm. This helps them bake evenly. Bake in the preheated oven for 8-10 minutes. You want the edges to set, while the centers stay soft. This is key for that super soft texture. Be careful not to overbake them! Once baked, take the cookies from the oven and let them cool on the sheets for about 5 minutes. This softens them further and makes them easier to move. After that, transfer the cookies to wire racks to cool completely. For serving, I suggest stacking them on a pretty plate. Sprinkle a bit of powdered sugar on top for a lovely touch. Enjoy your fresh, soft cookies warm for the best experience! To get soft cookies, use unsulfured molasses. This gives a rich flavor and keeps the cookies moist. Make sure your butter is softened, not melted. Cream it with sugars until light and fluffy. This step adds air and helps keep the cookies soft. Also, do not overmix the dough. Mix it just until combined for a tender bite. Lastly, let the cookies cool on the baking sheet for a few minutes. This allows them to set while staying soft in the center. Store your cookies in an airtight container. This keeps them soft and fresh for days. Add a slice of bread to the container. The bread helps to keep the cookies moist. If you want to keep them longer, freeze them. Wrap each cookie in plastic wrap, then place them in a freezer bag. They can last up to three months this way. When you're ready to eat, just thaw at room temperature. One common mistake is overbaking the cookies. Check them at 8 minutes. They should look set on the edges but still soft in the middle. Another mistake is using cold butter. Cold butter does not mix well and makes cookies hard. Use room temperature butter for the best texture. Finally, don’t skip the rolling in sugar. This gives a nice crunchy outer layer while keeping the inside soft. Pro Tips Use Fresh Spices: Ensure that your ground spices are fresh for the best flavor. Spices can lose their potency over time, so consider replacing them every 6-12 months. Chill the Dough: For even softer cookies, chill the dough for about 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors. Don’t Overbake: Keep an eye on the cookies as they bake. They should be set around the edges but still soft in the middle for that perfect chewy texture. Experiment with Add-ins: Feel free to add chocolate chips, nuts, or dried fruit to the dough for a fun twist on the classic molasses cookie. {{image_2}} To make gluten-free molasses cookies, swap the all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum. This helps create a similar texture to regular flour. You can also use almond flour for a nutty taste. Adjust the baking time as needed. You can add fun ingredients to your cookies. Here are a few ideas: - Chocolate chips: Add 1 cup for a sweet twist. - Nuts: Chopped walnuts or pecans add crunch. Use about 1/2 cup. - Dried fruit: Raisins or cranberries give a chewy bite. Use 1/2 cup. - Zest: Add orange or lemon zest for a fresh flavor. Mix these in after combining the wet and dry ingredients. For a spiced kick, try this! Add extra spices to the dough: - Increase the ground ginger to 1 1/2 teaspoons. - Add a dash of nutmeg for warmth. - Include 1/4 teaspoon of cayenne pepper for heat. This will give your cookies a bold flavor. Adjust sugar if you prefer them less sweet. To keep your super soft molasses cookies fresh, place them in an airtight container. Stack them gently to avoid crushing. Add a slice of bread in the container to help keep them soft. The cookies will stay tasty for about a week at room temperature. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. Once frozen, move them to a freezer bag or container. They can last up to three months in the freezer. When you want to eat them, just let them thaw at room temperature. Store your cookies in a cool, dry place away from sunlight. The best temperature is around room temperature, about 70°F (21°C). Keep them away from heat sources, like the oven or stove. This will help maintain their soft texture and rich flavor. To make your molasses cookies softer, use more molasses. The moisture helps keep them soft. Also, do not overbake. Bake until edges are just set and the centers remain soft. You can also add an extra egg yolk. This adds richness and moisture. Lastly, store cookies in a sealed container with a slice of bread. The bread keeps them soft! Yes, you can use other sweeteners. Maple syrup is a great choice. It will change the flavor slightly, but it will still taste good. You can also use honey or agave syrup. Keep in mind that these sweeteners may alter the cookie's texture. Adjust the flour to ensure the right dough consistency. You can tell when molasses cookies are done by checking the edges. They should look set and slightly firm. The center will look soft and may look a bit shiny. A light golden color means they are ready. Remember, they will continue to cook a bit after you take them out of the oven. Soft molasses cookies have a chewy texture. They use more moisture, like extra molasses or eggs. Crispy cookies are thinner and more dry. They often have less moisture and may be baked longer. The choice between soft and crispy depends on what you enjoy. Try both to find your favorite! In this article, we covered key ingredients, preparation steps, and tips for perfect molasses cookies. You learned how to prep the dough, bake, and serve them right. We also shared storage tips and variations to try. Remember, small changes can make a big difference in taste and texture. Avoid common mistakes to enjoy the best cookies possible. With these insights, you can bake with confidence and impress everyone with your delicious treats. Happy baking!$

Super Soft Molasses Cookies

Deliciously soft and chewy molasses cookies with warm spices.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

1 cup unsulfured molasses
0.5 cup brown sugar, packed
0.5 cup granulated sugar
0.5 cup unsalted butter, softened
1 large egg
2.5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
0.5 teaspoon ground cloves
0.25 teaspoon salt
0.25 teaspoon black pepper (optional for a spicy kick)
as needed sugar extra sugar for rolling

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and molasses until well combined.
In another bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, salt, and optional black pepper.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be soft and slightly sticky.
Using a small cookie scoop or tablespoon, drop balls of dough onto your prepared baking sheets, leaving about 2 inches between each cookie.
Roll each ball in granulated sugar to coat, then flatten slightly with your palm.
Bake in the preheated oven for 8-10 minutes, or until the edges are just set but centers remain soft. Do not overbake!
Remove from the oven and allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Notes

Serve warm for an irresistible treat. Stack the cookies on a decorative plate and sprinkle a bit of powdered sugar on top for an elegant touch.

Keyword cookies, dessert, molasses