Ingredients: |
Ingredients: 2 c. all-purpose flour
½ tsp ground cloves
½ tsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
¾ c. vegetable oil
1 c. granulated sugar, plus extra for rolling cookie balls in
¼ c. full flavor molasses (I used the Brer Rabbit brand)
1 large egg, room temperature
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Directions: |
Directions:1. Whisk together the flour, cloves, ginger, baking soda, cinnamon, and salt; set aside.
2. Using a hand mixer or stand mixer with paddle attachment, beat the oil and sugar together at medium-high speed until well blended, then add in the molasses and egg.
3. Switching the mixer speed to low, add in the whisked dry ingredients until just combined.
4. Cover the mixing bowl with plastic wrap and refrigerate the cookie dough for a minimum of 2 hours (or until it’s easy to shape).
5. Once the cookie dough has chilled, adjust the oven rack to the 2nd level (just above center).
6. Preheat the oven to 375º.
7. Line 2 baking sheets with parchment paper or silicone mats.
8 Using a spoon or a 1 tablespoon size cookie scoop, form 1-inch sized cookie dough balls.
9. Roll each one in a small bowl of granulated sugar and place on the lined baking sheet roughly 2 inches apart.
10. Bake cookies for 8-10 minutes at 375º F.
11. 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 they will flatten as they cool.
12. Molasses cookies can be kept stored in an airtight container for up to a week at room temperature. They’ll stay soft too! |
This recipe for Super Soft Molasses Cookies is from