Description
Super Soft Molasses Cookies: Indulge in these comforting treats made with rich molasses, cinnamon, and ginger. Quick, easy, and crowd-pleasing!
Ingredients
Scale
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar, plus extra for rolling
- 1/4 cup (60ml) unsulphured molasses (not blackstrap)
- 1 large egg, room temperature
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Instructions
- Step 1: Prepare Your Ingredients Begin by bringing your butter and egg to room temperature. This ensures proper incorporation and the fluffiest texture for your **Super Soft Molasses Cookies**. Measure all ingredients carefully, especially the molasses—use a measuring cup that’s been lightly sprayed with cooking oil so the molasses slides out easily without sticking.
- Step 2: Mix Wet Ingredients In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. This incorporates air into the mixture, contributing to the cookies’ soft texture. Add the molasses and beat until fully incorporated—the mixture will take on a beautiful caramel color. Then beat in the egg until the mixture is smooth and well-combined.
- Step 3: Combine Dry Ingredients In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. This ensures even distribution of the spices and leavening agents throughout your **Super Soft Molasses Cookies**. The fragrance at this stage will be absolutely enticing!
- Step 4: Form The Dough Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix, which can develop too much gluten and make your cookies tough rather than tender. The dough will be soft but not sticky. Cover the bowl with plastic wrap and chill for at least 1 hour.
- Step 5: Shape And Bake Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Pour some granulated sugar into a small bowl. Roll the chilled dough into 1-inch balls, then roll each ball in sugar until completely coated. Place on the prepared baking sheets, leaving about 2 inches between cookies as they will spread. Bake for 8-10 minutes until the edges are set but the centers still look soft. The cookies will crackle on top as they bake—a signature feature of perfect **Super Soft Molasses Cookies**.
- Step 6: Cool Properly Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This resting period is crucial for developing their ideal texture. As they cool, they’ll firm up slightly while maintaining that coveted soft center that makes these molasses cookies so special.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 calories per serving
- Sugar: 11g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg