Each bite of these old-fashioned incredibly soft molasses cookies is bursting with the powerful flavors of molasses, ginger, and cinnamon. They’re very soft and chewy inside, with a sugar-coated crackly top on the exterior. They’re a beloved dish for the fall and holidays, and they’re the ideal complement to any cookie exchange!
INGREDIENTS:
2 CUP FLOUR (ALL-PURPOSE)
½ tsp Cloves (Ground)
½ teaspoon ginger powder
2 tsp. bicarbonate of soda
Cinnamon, 1 teaspoon
a quarter teaspoon of salt
a third of a cup of vegetable oil
1 cup granulated sugar, plus more for rolling cookie dough balls in ¼ cup Brer Rabbit Full Flavor Molasses
1 large room-temperature egg
INSTRUCTIONS:
Combine the all-purpose flour, ground cloves, ground ginger, baking soda, cinnamon, and salt in a large mixing bowl. Placed on the side.
At medium-high speed, beat the vegetable oil and granulated sugar together with your hand mixer or stand mixer fitted with the paddle attachment until fully integrated. Add the egg and the full-flavored molasses.
Reduce the mixer speed to low and add the whisking dry ingredients in a slow, steady stream until barely incorporated.
Refrigerate the molasses cookie dough for at least 2 hours (or until it’s easy to form) after covering it with plastic wrap.
Adjust the oven rack to the 2nd level (just above center) and preheat the oven to 375oF after cooling the cookie dough. Use parchment paper or silicone mats to line two baking sheets.
Form 1 inch cookie dough balls using a spoon or a 1 tablespoon cookie scoop. Place each one on the prepared baking sheet about 2 inches apart after rolling it in granulated sugar.
Preheat oven to 375°F and bake cookies for 8-10 minutes. Remove from the oven and set aside for 5 minutes before transferring to a cooling rack to finish cooling. The cookies will be puffy at first, but as they cool, they will flatten.
Molasses cookies can be kept at room temperature for up to a week in an airtight container. They’ll also stay soft!
NOTES ON THE RECIPE:
You may substitute light or dark flavor if you don’t have full-tasting molasses, but I wouldn’t use blackstrap because it lacks sweetness.
