Molasses Cookies
The only recipe for molasses cookies you'll ever need.
Servings: 24 cookies
Ingredients
For the cookie dough
- 2 cups (280 grams) all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg or ground ginger
- ½ teaspoon ground cloves
- ¾ cup grapeseed oil canola or vegetable oil will also work
- ¼ cup molasses
- 1 cup (200 grams) granulated sugar
- 1 large egg
For baking
- ¼ cup (50 grams) granulated sugar
Instructions
Cookie dough
- In a large bowl, whisk together the flour, baking soda, kosher salt, cinnamon, nutmeg, and cloves.
- In the bowl of a stand mixer fitted with the paddle attachment (or in another large bowl fitted with your arm power + a whisk/handheld mixer), combine the vegetable oil, molasses, 1 cup of sugar, and the egg.
- Beat on medium speed until the mixture is smooth, about 30 seconds. Add the dry ingredients all at once, pulse on low speed a few times to avoid spraying flour everywhere, then continue beating at the lowest speed until the dry ingredients are combined and the dough appears smooth.
- Cover the mixing bowl itself or transfer the dough to a clean bowl and cover, refrigerating the dough until it is firm, about 2 hours or maximally overnight.*
Baking
- Place your oven racks so they divide the oven into thirds. Preheat the oven to 350 F. Line two baking sheets with parchment paper or silicone mats. Put the remaining ¼ cup of granulated sugar into a shallow bowl.
- Using a 1½-tablespoon cookie scoop (#40), form small balls of dough. Roll each ball in the granulated sugar and roll to coat completely. Place each ball on the lined cookie sheets with ½ inch separating each dough ball.
- Bake until the cookies puff up and crackle across the top, they should appear set along the edges but slightly underbaked in the centers, about 8-11 minutes.
Notes
*If you refrigerate it past 24 hours, the oil in the dough will start to separate.