Have you ever dreamt of a cookie that perfectly balances spice, sweetness, and a melt-in-your-mouth texture? Look no further than these incredible soft ginger molasses cookies. Inspired by classic home-style baking and reminiscent of the warmth you’d find in a Pioneer Woman’s kitchen, this recipe elevates the humble molasses cookie to a new level of deliciousness. Forget those hard, overly gingery snaps – these cookies are tender, mildly spiced, and irresistibly chewy, making them the perfect treat for any occasion, especially during the cozy fall and holiday seasons.
Close-up of a soft molasses cookie, showcasing its chewy texture and cracked top
I’ve always been a cookie enthusiast, and there’s something truly special about the comforting aroma and taste of molasses cookies baking in the oven. Growing up, ginger cookies were often too intense for my liking – too hard, too much ginger. But this recipe changes everything. These molasses cookies are soft, almost fudgy in the center, and boast a gentle warmth from spices that isn’t overpowering. They are incredibly easy and quick to whip up, making them a go-to for potlucks, family gatherings, or simply a delightful afternoon treat.
What makes these cookies stand out is their perfect texture. We achieve this delightful softness by using oil in place of butter or shortening, which also makes them a slightly lighter indulgence. [Author’s Note: While oil works wonderfully, for a truly authentic and rich flavor, consider using butter-flavored shortening like Spectrum organic butter-flavored shortening. It enhances the traditional taste and texture.] This recipe yields approximately 15-20 cookies in a single batch, but trust me, they disappear fast! Doubling the recipe is highly recommended, especially if you have a larger family or plan to share (though you might want to keep them all to yourself!). The good news is, these cookies freeze beautifully, so you can always have a batch ready for whenever a craving strikes.
Let’s get started on creating these amazing Pioneer Woman-style molasses cookies. Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the brown sugar and oil. There’s something inherently comforting about using a wooden spoon when making cookies – it just feels right, doesn’t it?
Next, add the rich, dark molasses and the egg to the creamed mixture. Stir everything together until well combined. On a side note, if you’ve never tried molasses on toast or scones, you’re missing out! It’s a delicious, old-fashioned treat in itself.
Once the wet ingredients are nicely mixed, it’s time to incorporate the dry ingredients. Add one cup of flour (or two cups if you’re doubling the recipe) along with all the fragrant spices – cloves, cinnamon, ginger – plus salt and baking soda. Mix this in thoroughly until just combined.
Now, gradually add the remaining flour, about half a cup at a time. Stir well after each addition to ensure it’s fully incorporated and to prevent the dough from becoming too dry. This step is crucial for achieving that perfect soft texture.
The cookie dough should be moist enough to roll into balls but not greasy. Some recipes suggest chilling the dough, but honestly, I’ve found it’s not necessary for this recipe. We’re aiming for ease and speed here!
Now, for the fun part – rolling the dough! Take small portions of dough and roll them into balls, about the size of a golf ball or slightly larger. Roll each ball generously in white sugar before placing them onto a baking sheet. Don’t make the balls too large, as smaller cookies bake more evenly and achieve that signature chewy center.
Bake in the preheated oven for approximately 10 minutes. Keep a close watch on them, as baking times can vary depending on your oven. Rotate the baking sheet halfway through to ensure even baking. In some ovens, 9 minutes might be perfect, while others might require 11-12 minutes.
You’ll know they’re ready when they’ve puffed up slightly, spread a little, and developed those beautiful cracks on top. The key to soft molasses cookies is to pull them out of the oven just before they appear fully done. They will continue to bake and set on the hot baking sheet. For an extra touch of chewy goodness, try gently banging the cookie sheet on the stovetop when you remove it from the oven. This helps the cookies settle and flatten slightly, resulting in that irresistible chewy interior we all crave.
These Pioneer Woman-inspired soft molasses cookies are truly a treat. My own mother sometimes adds a portion of whole wheat flour to make them even a tad healthier – a variation I highly recommend exploring. Whether you enjoy them with a glass of cold milk, a warm cup of coffee, or simply on their own, these cookies are guaranteed to become a new family favorite. Get baking and experience the joy of homemade, soft, and perfectly spiced molasses cookies!
Ingredients
- 3/4 cup of butter-flavored Crisco or Spectrum organic shortening
- 1 cup of brown sugar
- 1 large egg
- 1/4 cup of molasses
- 2 1/2 cups of all-purpose flour (or less)
- 1/2 teaspoon of ground cloves
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of salt
- 2 teaspoons of baking soda
- White granulated sugar, for rolling
Instructions
- Preheat oven to 350°F (175°C). In a large mixing bowl, cream together shortening and brown sugar using a wooden spoon. Stir in molasses and egg until well combined.
- In the same bowl, add 1 cup of flour (or 2 cups if doubling the recipe), cloves, cinnamon, ginger, salt, and baking soda. Mix until just combined.
- Gradually add the remaining flour, about 1/2 cup at a time, mixing after each addition until the dough is soft but not sticky.
- Roll dough into balls (about golf ball size) and roll each ball in white sugar. Place on ungreased baking sheets.
- Bake for 9-11 minutes, or until cookies are puffed, slightly spread, and cracked on top. They should still be slightly soft in the center.
- Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Gently bang the cookie sheet on the stovetop after removing from the oven for a chewier texture.
Notes
- This recipe makes approximately 15-20 cookies. Double the recipe for a larger batch.
- For a richer flavor, butter-flavored shortening is recommended, but you can substitute with vegetable oil or butter if preferred.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
