Grandma’s Soft and Chewy Molasses Cookies

This heirloom recipe guarantees beautifully soft and chewy molasses cookies that stay plump, thanks to the key technique of beating the mixture properly. The use of vegetable oil ensures the perfect texture and enhances the rich molasses flavor.

Ingredients

2 cups granulated sugar (plus ½ cup for rolling the dough)
1 1/3 cup vegetable oil
2 large eggs, slightly beaten
1/2 cup molasses (unsulfured molasses works best for baking)
4 cups all-purpose flour
4 teaspoons baking soda
3 teaspoons ground cinnamon

Instructions

1. Prepare the base:
In a large mixing bowl, combine the 2 cups of sugar and vegetable oil. Using an electric mixer, beat the mixture on medium speed for 2-3 minutes until well combined and slightly creamy. This step is crucial to achieve the correct texture.

2. Add the wet ingredients:
Add the beaten eggs and mix for another minute until fully incorporated. Stir in the molasses and blend well until the mixture is smooth.

3. Combine dry ingredients:
In a separate bowl, whisk together the flour, baking soda, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until a firm dough forms. If the dough feels too soft or sticky, add flour 1 tablespoon at a time until it holds its shape.

4. Chill the dough:
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This step makes the dough easier to handle and prevents the cookies from spreading too much during baking.

5. Shape the cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the chilled dough into 1 1/4-inch balls. Roll each ball in the reserved ½ cup of sugar to coat. Place the dough balls 2-3 inches apart on the prepared baking sheets.

6. Bake to perfection:
Bake for 10-12 minutes or until the tops are crackled but the cookies are still soft in the center. Avoid overbaking, as this can make the cookies dry.

7. Cool and serve:
Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely. Store in an airtight container to keep them soft and chewy for days.

Tips for Success

The beating step matters: Mixing the sugar, oil, and eggs thoroughly helps aerate the dough and ensures a soft texture. Don’t skip this!
Chill the dough: Refrigerating the dough solidifies the fat, reducing spread during baking and keeping the cookies thick.
Proper molasses choice: Unsulfured molasses (like Grandma’s or Brer Rabbit brands) is ideal for a rich, warm flavor without bitterness. Avoid blackstrap molasses, as it’s too intense for cookies.
Customize your spice: Feel free to add 1/2 teaspoon of ground ginger or cloves for extra warmth.

Why Vegetable Oil Works Best

Using vegetable oil, as opposed to butter, enhances the molasses flavor and ensures the cookies remain moist and chewy without the buttery taste overpowering the molasses. Plus, it’s budget-friendly and yields consistent results every time!

Storage and Freezing

To store: Place cookies in an airtight container at room temperature for up to 1 week.
To freeze: Roll dough into balls, coat in sugar, and freeze on a baking sheet until firm. Transfer to a freezer-safe bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time.

These molasses cookies are a timeless treat, perfect for holiday baking or any time you crave a warm, spiced dessert. Thank you for sharing your family recipe—it’s truly a gem!