How To Make The Perfect Ooey Gooey Molasses Cookies
This article was written by The Zillennial Zine’s fall editorial intern Hannah Yarrington. Find her on Instagram at @513hny. If you would like to share an article with The Zillennial, send us an email at email@example.com.
I don’t know about you guys, but one of the best things about fall is all the baking you can do. The endless pumpkin-flavored sweets, cookies, pies, etc., are perfect after a long day of fall activities or while watching a Halloween movie. I recently heard about these molasses cookies from a friend, and let me tell you, they were absolutely delicious. I hadn’t had molasses since elementary school and wanted to give it another chance, and they turned out to be the perfect seasonal cookie. So today, I’m going to teach you guys a molasses cookie recipe soft style to try for your next baking session!
What you need
So, you’ll need a few different things to get started with this recipe. Let’s begin with the ingredients:
- ½ cup of unsulphured molasses
- 4 cups of all-purpose flour
- 4 teaspoons of baking soda
- 1 teaspoon salt
- 2 cups of light brown sugar
- 2 teaspoons of dried ginger
- 4 teaspoons of cinnamon
- 1 teaspoon of cloves
- 3 sticks of butter
- 2 eggs
This recipe will yield about two dozen cookies, but if you just want to make a dozen, cut the ingredients amounts in half, and you should be good to go.
Mixing it all together
Before you get your ingredients mixed, go ahead and preheat your oven to 375 degrees so it’ll be ready once you’re done with your batter.
Then, you want to grab two large mixing bowls, one for your dry ingredients and one for the wet.
Let’s begin with the wet ingredients:
- Add your three sticks of butter to the bowl
- Then, scoop in your molasses and brown sugar. Note: brown sugar is more moist than our other dry ingredients, so we add it in here so it’s easier to mix
- Thoroughly mix those ingredients together until they have a nice creamy texture. Note: if you have a hand mixer, you can use it as well, and it’ll make mixing these ingredients a bit easier for you
- Next, add in your two eggs and mix well
Then, with your dry ingredients:
- Add in your cinnamon, ginger, cloves in your dry bowl and mix together until blended
- Then, add those dry ingredients with your wet ingredients in the other bowl and mix them
- Mix together your baking soda, salt, and flour in your dry bowl
- Put the last dry ingredients and mix in with the rest of your batter
Once you’ve got all your batter into your bowl, you want to prepare your baking pan. If you have a nonstick pan, that’s great! But if not, you can always use a baking sheet on your pan so your cookies are able to come off easily. I would recommend a 12in by 9in pan for one dozen cookies, and then you can cook the rest while enjoying the first batch.
It’s best if you use a cookie scooper to have all the same-sized cookies so they can cook evenly. But if you’re not worried about that or don’t have one, a regular spoon should work fine, and you’ll just have to eyeball it.
Scoop out your batter onto your baking pan, leaving enough space for them to spread out when baking.
Then, set the pan in your preheated oven for 10 minutes. And voila! There you have your ooey, gooey molasses cookies! You can add any type of garnish you want to them and serve them at your next fall gathering!
What did you think of this molasses cookie recipe soft style? Have you had straight-up molasses before? Let us know!