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- 1 cup unsulfured molasses - 1/2 cup packed brown sugar - 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) - Extra sugar for rolling I choose unsulfured molasses for its rich flavor and deep color. It gives the cookies their signature taste and sweetness. Brown sugar adds moisture and a hint of caramel. Granulated sugar helps the cookies spread and gives them a nice texture. Softened butter blends well with other ingredients, making the dough easy to mix. The egg binds everything together and adds richness. All-purpose flour provides the right structure for cookies. Baking soda makes them rise slightly, keeping them soft. Spices like ginger, cinnamon, and cloves add warmth and depth. Salt enhances all the flavors. Black pepper is optional but adds a fun kick. Rolling the cookies in sugar before baking creates a sweet crust. If you don't have unsulfured molasses, you can use light molasses. For a different flavor, try honey or maple syrup. Instead of brown sugar, use all granulated sugar if needed. You can swap unsalted butter with coconut oil or margarine. For a vegan option, replace the egg with a flax egg or applesauce. If you're gluten-free, use a gluten-free flour blend. {{ingredient_image_2}} To make super soft molasses cookies, start by getting your oven ready. Preheat it to 350°F (175°C). Next, line your baking sheets with parchment paper. This keeps the cookies from sticking and helps them bake evenly. 1. In a large bowl, mix 1/2 cup of softened butter with 1/2 cup of brown sugar and 1/2 cup of granulated sugar. Use an electric mixer or a wooden spoon. Beat until the mix is light and fluffy, about 2-3 minutes. 2. Add 1 large egg and 1 cup of unsulfured molasses to the bowl. Mix until everything is well blended. 3. In another bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, 1/4 teaspoon of salt, and optional black pepper. Make sure the dry ingredients are mixed evenly. 4. Gradually add the dry mix to the wet ingredients. Stir gently until just combined. The dough should be soft and a little sticky. 5. Use a small cookie scoop or a tablespoon to drop rounded balls of dough onto the lined sheets. Leave about 2 inches of space between each cookie. 6. Roll each dough ball in extra granulated sugar. Then, gently flatten each ball with your palm. 7. Bake the cookies in your preheated oven for 8-10 minutes. The edges should be set while the centers stay soft and slightly puffed. Watch them closely to avoid overbaking. 8. After baking, take them out and let them cool on the sheets for about 5 minutes. This helps them set before moving them to wire racks to cool completely. When you mix the wet and dry ingredients, be careful not to overmix. The dough should remain soft. For shaping, don’t stress about making perfect balls. Using a cookie scoop helps create even-sized cookies. Rolling in sugar gives a nice sparkle and adds sweetness. Flattening them slightly helps them bake evenly. Enjoy the process and the lovely scents that fill your kitchen! To make your cookies super soft, focus on the dough. Use unsulfured molasses for rich flavor and moisture. Cream the butter and sugars well to add air. This step makes your cookies light. Do not overmix when adding dry ingredients. Overmixing can make cookies tough. Aim for a soft, slightly sticky dough. This helps keep them soft when baked. Bake them just until the edges set. The centers should look puffy and soft. Avoid these common mistakes for the best results: - Do not use cold butter. It must be softened first. - Skip the granulated sugar rolling step. This adds a nice crunch. - Do not overbake your cookies. Check them closely. - Avoid using too much flour. It can make cookies dry and hard. - Never skip the chilling step if you see it in other recipes. For these, it’s not needed. Having the right tools makes baking easier. Here are my top picks: - Mixing bowls: Use large ones for easy mixing. - Electric mixer: It saves time and helps with even mixing. - Cookie scoop: This helps make even-sized cookies. - Baking sheets: Use ones lined with parchment paper or silicone mats. - Wire racks: These cool your cookies evenly. With these tips and tools, you can make the perfect super soft molasses cookies every time. Enjoy baking! Pro Tips Chill the Dough: For an even softer cookie, chill the dough for about 30 minutes before baking. This helps the cookies maintain their shape and prevents them from spreading too much. Fresh Spices: Use fresh ground spices for the best flavor. If your spices are older than six months, consider replacing them for a more vibrant taste. Perfect Baking Time: Keep an eye on the cookies while they bake. They should look slightly underbaked in the center when you take them out; they will continue to cook on the baking sheet as they cool. Experiment with Mix-ins: Get creative! Consider adding chocolate chips, nuts, or dried fruit to the dough for a unique twist on these classic cookies. {{image_4}} You can spice up your molasses cookies by adding black pepper. This gives them a warm, zesty flavor. To do this, mix in 1/4 teaspoon of black pepper into your dry ingredients. This little kick makes your cookies stand out. They become a fun treat that surprises your taste buds! If you need gluten-free cookies, you have options! Use a gluten-free flour blend instead of all-purpose flour. Look for a blend that has xanthan gum. This helps your cookies hold together. The taste will still be rich and tasty. You won’t miss the gluten at all! Add your favorite extras to make these cookies your own! Try mixing in chocolate chips for a sweet twist. Nuts like walnuts or pecans add a nice crunch. Dried fruit works well too, like raisins or cranberries. These add-ins make each bite unique and fun. To keep your super soft molasses cookies fresh, store them in an airtight container. This helps keep moisture in and cookies soft. You can layer parchment paper between cookies to prevent sticking. Place the container in a cool, dry place, away from direct sunlight. These cookies stay fresh for up to a week, making them a perfect treat for any occasion. Freezing is a great way to extend the life of your cookies. Wait until the cookies are completely cool. Then, arrange them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag or container. Label it with the date. You can keep the cookies in the freezer for up to three months. When you crave a soft cookie, simply thaw them at room temperature or warm them in the oven for a few minutes. If your cookies become stale, don't worry! You can bring them back to life. Place a slice of bread in the container with the cookies. The moisture from the bread will soften the cookies within a day. If you prefer a quicker fix, microwave the cookies for about 10 seconds. This warms them up, making them soft again. Enjoy your cookies as if they were fresh! The secret to super soft molasses cookies lies in the ingredients and baking method. The unsulfured molasses adds moisture, making the cookies chewy. The combination of butter and sugars creates a light, fluffy base. Using just enough flour keeps the dough soft and slightly sticky, which helps to achieve that perfect texture. Baking them for a short time ensures the centers stay soft while the edges set. Yes, you can easily make this recipe in advance. Prepare the dough and scoop it into balls. Then, place the cookie dough balls on a baking sheet and freeze them until solid. Once frozen, transfer them to a zip-top bag for easy storage. You can bake them straight from the freezer. Just add a minute or two to the baking time. This way, you can enjoy fresh cookies whenever you want! To know when your cookies are done, keep an eye on the edges. They should look set and slightly golden. The centers will remain puffed and soft. If you press them gently, they should spring back. Remember, underbaking is key for that soft texture. If you overbake, your cookies will turn hard. Follow the baking time of 8-10 minutes closely for the best results. This blog post offered a complete guide on making soft molasses cookies. You learned about selecting the best ingredients, step-by-step baking instructions, and useful tips. I shared fun variations, storage tips, and answered common questions that arise during baking. Remember, the right choices lead to the perfect cookie. So, have fun experimenting with flavors and techniques. Happy baking!

Super Soft Molasses Cookies

Deliciously soft and chewy molasses cookies, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsulfured molasses
  • 1 2/3 cup packed brown sugar
  • 1 2/3 cup granulated sugar
  • 1 2/3 cup unsalted butter, softened at room temperature
  • 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
 

  • Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
  • In a large mixing bowl, combine the softened unsalted butter, packed brown sugar, and granulated sugar. Using an electric mixer or a wooden spoon, cream these ingredients together until the mixture is light and fluffy, which should take about 2-3 minutes.
  • Incorporate the large egg and the unsulfured molasses into the creamed mixture. Beat until everything is thoroughly blended.
  • In a separate mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, salt, and optional black pepper, ensuring that the dry ingredients are evenly combined.
  • Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; the dough should be soft and a little sticky to the touch.
  • Using a small cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheets, ensuring to leave about 2 inches of space between each cookie to allow for spreading.
  • Roll each cookie dough ball in granulated sugar to coat it evenly, then gently flatten each one with your palm to create a thicker cookie shape.
  • Place the baking sheets in the preheated oven and bake for 8-10 minutes, or until the edges are just set but the centers remain soft and slightly puffed. Monitor closely to avoid overbaking, as soft cookies are the goal.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheets for approximately 5 minutes. This will help them set before transferring them to wire racks to cool completely.

Notes

Serve these delightful cookies warm for an irresistible treat. Consider stacking them on a decorative plate, and for a touch of elegance, lightly dust the top with powdered sugar for an attractive finish.
Keyword cookies, dessert, molasses