Easy Molasses Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
11 mins
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Total Time
26 mins
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Servings
12 servings
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Calories
228 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Easy Molasses Cookies
Description
This recipe blends all-purpose flour with cinnamon, ground ginger, salt, and baking soda to create a warm spiced base. Brown sugar and vegetable oil (or oil substitutes like sunflower, canola, melted butter, or margarine) are creamed together, then combined with molasses and an egg to form a rich, moist dough. The dough balls are rolled in granulated sugar before being flattened slightly and baked at 350°F until edges turn light brown, yielding cookies with a crisp edge and soft interior.
The cookies are cooled briefly before serving. They can be stored in an airtight container in a cool dry place for up to five days. Freezing is possible for both baked cookies and unbaked dough disks—with freezing times of four months for cookies and six months for dough—allowing for flexible preparation. To bake frozen dough, thaw it overnight in the refrigerator before proceeding as usual. Equipment notes suggest that stand mixers, hand mixers, or manual mixing with spoons or spatulas work fine.
Ingredients
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2/3 cup brown sugar
- 1/4 cup vegetable oil
- 1/3 cup molasses
- 1 egg
- 1/2 cup granulated sugar
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Whisk flour, cinnamon, ground ginger, salt and baking soda in a bowl, set aside.
- Using a stand mixer or hand mixer, mix brown sugar and vegetable oil until incorporated then mix in molasses until well combined.
- Add in the egg and mix well.
- Add in the flour mixture and mix until the dough forms.
- Form the dough into balls and roll them in sugar. Place the dough balls on the baking sheet and press them using your fingers.
- Bake in the oven for 11 minutes or until they are light brown on the edges.
- Cool for 5 minutes and then serve.
Notes
- Vegetable oil can be swapped for sunflower, canola oil, or melted butter or margarine depending on preference.
- Store baked cookies in an airtight container at room temperature for up to five days to keep them fresh.
- You can freeze baked cookies for up to four months in freezer bags; thaw at room temperature before serving.
- Freeze unbaked dough formed into disks for up to six months; thaw overnight in the refrigerator before baking.
- If you don’t have a stand mixer, use a hand mixer, spoon, or spatula to blend ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 246mg | 10% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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