Soft, chewy, chewy molasses cookies…yes, the intoxicating sweet and spicy aroma of these cookies will have you hooked, but the flavor and chew factor will keep you coming back for more!
- 2 cups All purpose flour
- 2 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- ½ teaspoon Grounded ginger
- ½ teaspoon Ground clove
- ½ teaspoon Fine salt
- 1 cup Granulated sugar, plus more for rolling if desired
- ¾ cups Neutral Flavor Vegetable Oil
- ¼ cups Molasses
- 1 big egg
Preheat the oven to 275ºF and place the rack in the middle. Line 2 half baking sheets with silicone liners; set aside until needed.
In medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt; put aside.
In another bowl, whisk the sugar, oil, molasses and egg. Pour the wet ingredients into the dry ones and use a hand mixer to mix on medium speed until no trace of dry ingredients remains.
Use a #50 scoop to distribute the batter, 12 cookies per silicone-lined half pan (if desired, roll the batter into balls and coat with granulated sugar before baking). Bake the cookies, one sheet at a time, in the center of the preheated oven for 18 to 20 minutes. Remove from the oven and let rest for 5 minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container.
Note: If cookies lose their softness, place them in an airtight container with a damp paper towel. The cookies will soften nicely within a few hours.
Recipe adapted from Shelby at Queens Cabinet.