Chewy & Soft Molasses Cookies
These Chewy & Soft Molasses Cookies are a cozy treat that bring warmth and nostalgia to every bite. Ready in just 32 minutes, they’re a quick yet indulgent way to satisfy your sweet tooth.
Ingredients
- 1 egg
- 2/3 cup vegetable oil (or any flavorless oil)
- 1 cup sugar
- 1/3 cup molasses
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 5 tablespoons sugar
- 1 tablespoon cinnamon
Instructions
- Preheat your oven to 350°F (180°C), line 2 cookies sheets with parchment paper, then set aside.
- In a large bowl, whisk together the egg, oil, sugar, and molasses.
- In a separate bowl, whisk together the flour, nutmeg, cinnamon, ginger, salt, and baking soda until well combined.
- Stir the dry ingredients into the wet until your dough is formed. Chill the dough for 2 hours. (At this point the dough can be refrigerated for up to 5 days or frozen for up to 6 weeks)
- After chilling, use a 1 tablespoon measure to scoop your cookies. Roll between the palms of your hands to achieve a small rounded ball.
- Stir together the sugar and cinnamon to make the cinnamon sugar and roll each ball in it coating the dough.
- Place dough balls 2 inches apart on prepared baking sheets.
- Bake the cookies for about 12-13 minutes. They will be golden with a crackle top. Take care not to over bake as the won't be chewy if you do.
- Remove from the oven and cool slightly before transferring to a wire rack.
- Once the cookies have cooled, cover and store in an airtight container for 3-4 days.
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