Why are my molasses cookies hard?

If your molasses cookies turn out hard, it could be due to overbaking them. To achieve that soft texture, aim for a slightly underbaked cookie, as they will continue to set while cooling. Make sure to spoon and level your flour to avoid using too much, which can lead to dryness.

Can I use light molasses instead of dark?

Yes, you can use light molasses if you prefer a milder flavor. Dark molasses offers a richer taste and color, but light molasses will still yield delicious cookies. Consider adjusting the spices slightly if you want to enhance the flavor profile.

Can you freeze molasses cookie dough?

Absolutely! You can freeze your molasses cookie dough for up to three months. Just scoop the dough into balls and place them on a baking sheet to freeze individually. Once frozen, transfer them to an airtight bag or container and bake directly from the freezer, adding a minute or two to the baking time.

What can I use instead of eggs in molasses cookies?

For an egg substitute in these cookies, you can use unsweetened applesauce (1/4 cup per egg) or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, resting for 5 minutes). These alternatives will add moisture while keeping the cookies soft and tender.

How do I store molasses cookies?

Store your molasses cookies in an airtight container at room temperature for up to a week. If you want to keep them fresher for longer, consider refrigerating them or freezing them. Just make sure to wrap them properly!

Super Soft Molasses Cookies: The Ultimate Treat!

Ingredients

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3/4 cup unsalted butter, softened
1 cup brown sugar, packed
1/4 cup granulated sugar
1/2 cup unsulfured molasses
1 large egg
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar (for rolling)

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
Mix in the unsulfured molasses and the egg until fully incorporated.
In another bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
Gradually combine the dry ingredients with the wet ingredients, being careful not to overmix.
Cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes.
Scoop tablespoon-sized portions of dough, roll into balls, and coat with granulated sugar.
Place on the prepared baking sheet, spaced 2 inches apart.
Bake for 10-12 minutes or until edges are set, and centers remain soft.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container for freshness. For variations, add chocolate chips or nuts!

Author: Robert Thompson
Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 100mg
Fat: 3g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 1g
Cholesterol: 10mg