Easy Molasses Cookies

5 from 9 votes

This molasses cookies recipe makes true holiday cookies. They are crispy on the edges and chewy on the inside. The combination of ginger, cinnamon, and molasses makes these cookies irresistible!

Prep Time15

Cook Time11

Total Time26

Course: Cookies, Dessert

Cuisine: American

Servings: servings

Calories: 228kcal

Author: Shadi HasanzadeNemati

Ingredients

2 cups All Purpose Flour
1 teaspoon Cinnamon
1 teaspoon Ground Ginger
½ teaspoon Salt
1 ½ teaspoon Baking Soda
⅔ cup Brown Sugar
¼ cup Vegetable Oil
⅓ cup Molasses
1 Egg
½ 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.

Video

Notes

You can use sunflower or canola oil. It's also possible to use melted butter or margarine.
Storage: Store the cookies in an airtight container in a cool and dry place for up to 5 days.
Freezing the cookies: Place the cookies in a freezer bag and freeze them for up to 4 months. To serve, place them on a plate or baking sheet and thaw at room temperature.
Freezing the cookie dough: Form the dough into a disk (or two small disks), wrap tightly in saran wrap and freeze for up to 6 months. To bake, thaw the dough in the fridge overnight and then proceed with the baking instructions.
If you don't have a stand mixer, use an electric hand mixer or simply a wooden spoon or a spatula.

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