soft molasses cookies

<em>These seriously soft molasses cookies are the most tender and chewy gingersnap cookies around!</em>

Seriously Soft Molasses Cookies

baking soda

ginger

cinnamon

cloves

nutmeg

salt

(100 grams) packed light or dark brown sugar

(50 grams) granulated sugar

(60 milliliters) unsulphured or dark molasses

egg,

vanilla extract

(67 grams) granulated or coarse sugar, for rolling

Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.

In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough, 1 Tablespoon each, into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11-12 minutes or until edges appear set. If the tops aren&#8217;t appearing cracked as pictured, remove the baking sheet from the oven and gently bang it on the counter 2-3x. This will help those warm cookies spread out and crack on top. Return to the oven for 1 additional minute.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cookies will stay fresh covered at room temperature for 1 week.

I stored some dough in the freezer and saved it for the later months and it was still good!

Just made these - wow!  Heavenly.  I used my Cookie Preset on my Wolf Convection Steam oven (which was 340 for 12 minutes) and they came out perfectly!  Also rolled dough balls in turbinado sugar.  Can’t wait to try freezing some of the cookie dough for next time.

Made these cookies exactly according to the directions, they were sooooo good.  Only disappointment was they didn't spread at all (only refrigerated for 30 minutes...cause I needed cookies sooner than later) they were just these little brown mounds of sweet and spicy goodness.  Even removed from oven and banged as suggested, nothing.  Didn't affect their taste, we made two and half dozen and they were gone in three days.  Anyways, on second batch even tried to gently press a few with a fork right out of the oven and they were so thick and chewy it would have taken a lot more pressure to flatten them than I was willing to give, so we at them as is (rounded) and they were delicious anyways.  Sharing this recipe with my son, who's granny always supplied him with store brand molasses and/or iced oatmeal cookies, he's gonna be so happy with these.

Love this recipe. I freeze them for our afternoon coffee. Our golden retriever stares at the freezer door until I take them out and give her a little treat. Lately I've been adding some black pepper for an extra kick.  All of your recipes are great and family approved. Will have to mail some to the grandkids during this terrible time to make their day sweeter. Thank yiu

Flavor was great but I was surprised that it was a bit more "cakey" then I thought it would be. Next time I make this recipe I will back of on the Baking Soda from 1-1/4 teaspoon to 1 teaspoon or maybe even a bit less. Also I made it with Pumpkin Spice and Ground Clove which was fine but next time I think I will have Ground ginger on hand so I can kick up that flavor a bit more than what the Pumpkin spice offered.

https://www.youtube.com/watch?v=Gu0N55kcs6s

These seriously soft molasses cookies are the most tender and chewy gingersnap cookies around!

Ingredients
2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 and 1/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1/4 cup (60ml) unsulphured or dark molasses
1 large egg, at room temperature
2 teaspoons pure vanilla extract

Rolling
1/3 cup (67g) granulated or coarse sugar, for rolling

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Seriously Soft Molasses Cookies | Sally's Baking Addiction

These perfectly soft and chewy Molasses Cookies are an absolute must-make for your holiday baking!

Molasses Cookies

unsalted butter (melted)

white sugar, plus extra for rolling

dark molasses

all purpose flour

In a large stand mixer combine the butter, sugar, egg and molasses. Mix for a minute or two until well combined.

Combine the flour, cloves, ginger cinnamon and baking soda and sift together.

Slowly add the flour mixture to the molasses mixture and mix until evenly combined. Cover and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees F.

Once chilled, scoop 2 tablespoons of dough at a time and roll into balls. Roll them around in a small cup of sugar and set onto a parchment lined baking sheet.

Bake for 10-12 minutes.

Remove from the oven and transfer the cookies onto a cooling rack to cool.

These seriously soft molasses cookies are the most tender and chewy gingersnap cookies around!

These cookies are seriously soft, and they baked up exactly as pictured. I took them to a group dinner, and there are none left! These would be great for a holiday cookie trade.

These spicy Molasses Cookies from Delish.com are winter night's dream.

c. all-purpose flour

baking powder

tsp. black pepper

kosher salt

c. (1 1/2 sticks) butter, softened

brown sugar

molasses

pure vanilla extract

tbsp. ginger

c. sugar,

What type of molasses do you prefer cooking with?

I followed the recipe exactly but the cookies were way too runny despite extra cooking. I think there needs to be more flour. If I made these again I would add a whole extra cup of flour. I just wasted  all these ingredients. It also took longer than 10 minutes - almost close to 20 but again if there were more flour it potentially would've cooked faster. The taste is great but these are not serveable.

https://streaming.hearstdigitalstudios.com/0007ba56-4722-4980-8a92-de3922be8102/video_rover_16x9_1080p_hd_1544625187_71754.mp4

With just the right amount of spice, these cookies are the perfect holiday cookie. They're sort of like gingerbread cookies, but way better. They're packed with flavor (don't sleep on the black pepper) and they've got a soft, cake-like texture. We're obsessed.

These Molasses Cookies Are Perfectly Soft

(80 milliliters) unsulphured or dark molasses

I am a little surprised at the number of folks who report issues with this recipe. I find it to be one of the most fuss free and reliable cookie recipes in my very small repertoire and I am prone to baking error! They always come out soft, chewy, and flavorful. I use a 1.5 tbsp scoop and loosely roll the cookies before covering in the granulated sugar (I don't like rock/turbinado sugar). I get the crinkles every time but I dont roll the balls to perfectly smooth spheres. I follow the ingredients and method exactly and don't 'pan bang' these cookies at all but I have done that for other recipes with good effect.

Easy to follow this recipe and cookies turned out ok.  I will try another recipe though because this did not have enough spice or molasses flavor for my taste.

Had 3/4 cup of peanut butter sitting in the cupboard, and decided to bake these. 
Best ever!  This recipe is a keeper! 
Next, your molasses cookies.

Fantastic recipe! The cookies turned out really well. Subbed GF flour and Just Egg, as we manage food allergies. You would never know! Definitely a keeper!

First time using this recipe. Was looking for a simple molasses cookie.
This was over the top! My wife is my food critique and she loves them!
She’s thinking this could be our new Christmas cookie! 

Same, got pancakes. So disappointing. Followed the recipe exactly.

Old fashioned super soft molasses cookies are a homemade classic treat packed with bold flavors of molasses, ginger, and cinnamon in each bite. They&#039;re seriously soft and chewy on the inside with a crackly top outside that&#039;s been rolled in sugar. They&#039;re a fall and holiday favorite recipe that&#039;s the perfect addition to any cookie swap!

Super Soft Molasses Cookies

All-Purpose Flour

tsp Ground Cloves

tsp Ground Ginger

tsp Baking Soda

tsp Ground Cinnamon

Salt

Vegetable Oil

Full Flavor Molasses (I used the Brer Rabbit brand)

Large Egg (room temperature)

Whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt. Set to the side.

Using your hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable oil and granulated sugar together on medium-high speed until well blended. Add in the full flavored molasses and egg.

Switching the mixer speed to low, gradually add in the whisked dry ingredients until just combined.

Cover the mixing bowl with plastic wrap and refrigerate the molasses cookie dough for a minimum of 2 hours (or until it&#039;s easy to shape).

Once the cookie dough has chilled, adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 375ºF. Line 2 baking sheets with parchment paper or silicone mats.

Using a spoon or a 1 tablespoon size cookie scoop, form 1 inch size cookie dough balls. Roll each one in a small bowl of granulated sugar and place on the lined baking sheet roughly 2 inches apart.

Bake cookies for 8-10 minutes at 375ºF. Remove from the oven and allow to cool for about 5 minutes before transferring to a cooling rack to cool completely. The cookies will be puffy at first, but will flatten as they cool.

Molasses cookies can be kept stored in an airtight container for up to a week at room temperature. They&#039;ll stay soft too!

These Molasses Cookies are the perfect Christmas cookies! They are slightly crispy on the edges, chewy in the middle with a kick of ginger flavor and rolled in sugar for a sweet finish.

Soft Molasses Cookie Recipe

½ cup (113 grams) unsalted butter, softened

(95 grams) granulated sugar

(110 grams) packed light brown sugar

(59 milliliters) molasses

¾ cup (245 grams) all-purpose flour

cream of tartar

granulated sugar to roll the cookies in

In your stand mixer, combine the butter with the granulated and brown sugar and beat on medium speed until well creamed together.

Add the molasses, eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.

In a separate bowl, combine the dry ingredient. Slowly add into batter and beat on medium low speed until well combined and dough starts to form.

Place the remaining ½ cup sugar in a separate bowl. Use a large cookie scoop  and scoop cookie dough into sugar, roll around to coat the cookie. Place the cookies on a silicone lined baking sheet. Refrigerate dough for a minimum of 45 minutes.

Preheat oven to 350° F. If your cookies have been refrigerated longer than 2 hours, allow them to rest at room temperature for 10 minutes before baking. Place the cookies about 2 inches apart on your baking sheet.

Bake at 350° F for 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.

Made these today (Christmas day 2018) the whole family loves them!!!

I absolutely love these! 
I used Bob’s Red Mill Gluten Free 1:1 flour and chilled them for an hour. 
I rolled them in red and green sugar sprinkles to make them Christmas-themed. 
Thank you! :)

There&#039;s nothing like the smell of freshly baked cookies wafting through the house. And when those cookies are old-fashioned soft molasses cookies, it&#039;s impossible to resist their inviting aroma. So if you&#039;re looking for a festive treat that&#039;s sure to please, give these old-fashioned soft molasses cookies a try.

Old-Fashioned Soft Molasses Cookies

½ c All purpose flour

¾ c Shortening

Nutmeg

½ c Molasses

tsp Ground ginger

Egg (Large)

tsp Baking soda

¾ c Packed brown sugar

Cinnamon

sugar

In a mixing bowl, sift together the baking soda, spices, flour and salt.

Blend together the shortening sugar, egg and molasses in a separate bowl.

Beat the dry ingredients into the wet.

Place the batter into the fridge to chill for 1 hour.

Heat the oven to 350 degrees.

Line a baking sheet with parchment paper.

Form the dough into 24 evenly sized balls, and roll in granulated sugar.

Place the rolled cookies onto the baking sheet and bake for 8-12 minutes.

Allow the cookies to cool before serving.

Gingerdoodle Cookies are chewy, soft cookies that taste like a cross between a gingersnap and a snickerdoodle. Add this to your baking list ASAP! You&#x27;ll love the texture of the cookies, but more importantly the molasses flavor with the cinnamon, ginger, and cloves is irresistible!

Gingerdoodle Cookies

unsalted butter (softened)

brown sugar (packed)

all-purpose flour

granulated sugar (for rolling the cookies)

cinnamon (for rolling the cookies)

white chocolate melting wafers (for dipping the cookies)

Pre-heat oven to 375°F. Line baking sheet with parchment paper and set aside.

Combine butter and brown sugar in a large mixing bowl. Beat together until fluffy. Add in the egg and beat until smooth. Add in the molasses and beat until well combined.

Add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until combined.

Using a medium cookie scoop (or about 2 Tablespoons), roll the cookie dough into a ball. Place the granulated sugar and cinnamon into a bowl and mix together. Roll the dough into the cinnamon sugar. Place on the baking sheet, about 2 inches apart.

Bake for 7 to 8 minutes until the edges are firm. Allow to cool on the pan for 2 minutes and then transfer to a cooling rack. Cool completely.

Melt white chocolate according to package directions. Dip half the cooled cookie into chocolate and return to parchment paper. Allow to set. ENJOY. Cookies can be stored in an airtight container at room temperature for up to one week, or freeze until desired!

These cookies are phenomenal! They give quite the gingery-molasses punch and they rise beautifully with those signature gingersnap cracks in the surface. I microwaved some candy melt from Walmart for dipping and added some holiday sprinkles for a signature touch. These are definitely now a regular on the holiday list.

These cookies are phenomenal!! I have been making these for the past 5 years during the holiday season. Maybe longer. I don't know but they are my favorite cookie. I made some last year for my boyfriend and he could not get enough of them. So I'm making them again this year as well and going to give some as gifts.. I also took them to my workplace and they went nuts over them! I like them without the icing. But I don't mind the icing haha

Made a double portion for Christmas boxes and teacher gifts and everyone loved them! Thank you!

These were fantastic!  I can't believe I had never heard of these before!

These are the perfect christmas cookie exchange cookie!

We made these night for my son's class and they came out delicious! Thank you!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1578515225/xoqb5pvz63astetqlb9g.mp4

Gingerdoodle Cookies are chewy, soft cookies that taste like a cross between a gingersnap and a snickerdoodle. Add this to your baking list ASAP! You’ll love the texture of the cookies, but more importantly the molasses flavor with the cinnamon, ginger, and cloves is irresistible!

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Seriously Soft Molasses Cookies

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Soft Molasses Cookie Recipe

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Gingerdoodle Cookies

Top 9 soft molasses cookies recipes from across the web

The most viewed soft molasses cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seriously Soft Molasses Cookies

Molasses Cookies

Seriously Soft Molasses Cookies

Molasses Cookies

Seriously Soft Molasses Cookies

Super Soft Molasses Cookies

Soft Molasses Cookie Recipe

Old-Fashioned Soft Molasses Cookies

Gingerdoodle Cookies

The most viewed soft molasses cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine