If you have been searching for a nostalgic treat that wraps you in warm, cozy flavors, you have to try Grandma’s Irresistibly Soft Molasses Cookies Recipe. These cookies are soft and tender on the inside with just enough chewiness and that signature deep molasses flavor spiced perfectly with cinnamon, ginger, and cloves. Each bite offers a delightful balance of sweetness and spice, making them a perfect companion for chilly afternoons or holiday gatherings. What makes this recipe truly special is its simplicity combined with the love that goes into every batch, reminding you of those homemade moments with grandma and the comforting feeling of fresh-baked goodies.
Ingredients You’ll Need
Getting started with Grandma’s Irresistibly Soft Molasses Cookies Recipe is a breeze because you only need simple, pantry-friendly ingredients. Each element plays a crucial role, from the flour that provides structure to the molasses that delivers that rich, robust flavor and warmth. Let’s take a look!
- 2 cups all-purpose flour: The foundation of your cookie dough, giving it body and tenderness.
- 2 teaspoons baking soda: Acts as a leavening agent to help the cookies puff up just right.
- 1 teaspoon ground cinnamon: Adds warm and sweet spice, elevating the flavor complexity.
- ½ teaspoon ground ginger: Brings a subtle heat and zestiness to balance the sweetness.
- ½ teaspoon ground cloves: Intensifies the spice profile with a slightly smoky aroma.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness.
- ¾ cup vegetable oil: Keeps the cookies wonderfully moist and soft without heaviness.
- 1 cup granulated sugar (plus extra for rolling): Creates a crisp sugar crust after baking while adding sweetness.
- ¼ cup full-flavor molasses: The heart of the recipe that offers deep, caramel-like richness.
- 1 large egg (room temperature): Binds all the ingredients together for perfect dough consistency.
How to Make Grandma’s Irresistibly Soft Molasses Cookies Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier. This small prep step sets the stage for perfectly baked cookies every time.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Mixing these well ensures the spices are evenly distributed so each cookie gets that familiar, warm flavor burst.
Step 3: Mix Wet Ingredients
In another medium bowl, combine the vegetable oil, granulated sugar, molasses, and the room-temperature egg. Whisk these together until fully blended and smooth. This mixture is the source of your cookie’s moist softness and luscious molasses impact.
Step 4: Blend Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to preserve the tender texture of the cookies. Your dough should be soft yet sturdy enough to handle.
Step 5: Shape and Roll
Scoop the dough into about 1-inch balls, then roll each ball generously in extra granulated sugar. This step creates the iconic crackled sugar crust that’s as tasty as it is beautiful once baked.
Step 6: Bake to Perfection
Place the sugar-coated dough balls on your prepared baking sheets, spacing them about 2 inches apart. Bake for approximately 10 to 12 minutes until the edges look set but the centers remain slightly soft. This ensures your cookies come out irresistibly soft and chewy.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This brief resting time lets the cookies firm up enough to handle but keeps them tender and moist inside.
How to Serve Grandma’s Irresistibly Soft Molasses Cookies Recipe
Garnishes
While the cookies are delicious on their own, you can sprinkle a pinch of powdered sugar or a light brush of melted butter and a dash of cinnamon to add visual appeal and enhance the spice notes subtly.
Side Dishes
Pair your molasses cookies with a warm mug of chai tea or a frothy cup of cappuccino to complement the spices and soften the sweetness even more. For a classic touch, a cold glass of milk is unmatched in turning these treats into an indulgent snack.
Creative Ways to Present
For parties or gifting, stack the cookies in a rustic tin or wrap them in parchment paper tied with a cinnamon stick and twine. You can even sandwich them with homemade cream cheese frosting or a smear of softened butter for an irresistible twist.
Make Ahead and Storage
Storing Leftovers
Store the baked molasses cookies in an airtight container at room temperature to keep their softness intact. They will stay fresh for up to a week, so you can savor them slowly or share with friends.
Freezing
If you want to keep your batch longer, freeze the unbaked dough balls on a tray, then transfer them to a freezer-safe bag. When ready to bake, simply thaw for 15-20 minutes at room temperature and bake as usual. You can also freeze baked cookies in airtight containers for up to 3 months.
Reheating
To enjoy warm, soft molasses cookies anytime, pop them in the microwave for about 10 seconds or briefly heat in a 300-degree Fahrenheit oven for 5 minutes. This refreshes their tender texture and aroma quickly.
FAQs
Can I substitute the vegetable oil with butter?
While butter adds great flavor, using vegetable oil helps keep these cookies exceptionally soft and moist, which is the signature of Grandma’s recipe. If you prefer butter, consider slightly reducing the quantity and expect a bit less chewiness.
Are these cookies gluten-free?
This recipe relies on all-purpose flour, so it is not gluten-free as is. However, you could experiment with a gluten-free flour blend, though texture and rise might vary.
Why are my cookies too flat after baking?
Make sure you’re using fresh baking soda and chilling your dough if your kitchen is warm. Also, avoid over-mixing the dough as that can break down the structure that leavens the cookies.
How long do these molasses cookies stay soft?
Stored correctly in an airtight container, they maintain their soft texture for about 5 to 7 days. Beyond that, they might start to harden but can be refreshed by gentle reheating.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts or pecans add a lovely crunch that complements the soft texture. You can also toss in raisins or chocolate chips for a fun twist.
Final Thoughts
Grandma’s Irresistibly Soft Molasses Cookies Recipe is a lovely way to enjoy a classic treat that feels homemade and comforting. The perfectly balanced spices, rich molasses, and tender texture make these cookies a standout favorite for any occasion. I encourage you to gather your ingredients and bake a batch today — it’s sure to become one of your cherished recipes passed down through your own family for years to come.
Print
Grandma’s Irresistibly Soft Molasses Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Total Time: 18-20 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Grandma’s Irresistibly Soft Molasses Cookies are chewy, tender, and bursting with warm spices like cinnamon, ginger, and cloves. These cookies combine rich molasses and sugar for a perfect balance of sweetness and depth, making them an ideal treat for any occasion or holiday season.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- ¾ cup vegetable oil
- 1 cup granulated sugar (plus extra for rolling)
- ¼ cup full-flavor molasses
- 1 large egg (room temperature)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and prepare for baking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Stir well to evenly combine all the spices and leavening agent with the flour.
- Combine wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, molasses, and the large egg until the mixture is smooth and creamy. The molasses will give the dough a rich, dark color.
- Form the dough: Gradually add the dry ingredients to the wet ingredients. Stir with a spoon or mix with a hand mixer on low speed until the dough is uniform and soft. It will be slightly sticky but manageable.
- Shape the cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll each ball in additional granulated sugar to coat. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 8 to 10 minutes until the cookies are set but still soft in the center. They may look slightly underbaked, but they will firm up as they cool.
- Cool and serve: Remove the baking sheets from the oven. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. This step ensures the cookies stay soft and chewy.
Notes
- For softer cookies, do not overbake; remove them when edges are set but centers still look a bit soft.
- Molasses can vary in flavor intensity; use full-flavor molasses for the richest taste.
- Using room temperature egg helps the dough come together more easily.
- Store cookies in an airtight container at room temperature to keep them soft for up to 5 days.
- You can add a teaspoon of vanilla extract to the wet ingredients for extra flavor if desired.
