Okay, you guys. These ultra soft molasses cookies are one of the best cookies I’ve ever had. Yes. They’re that good. They’re spicy and soft and make you feel all kinds of warm feels. I had to stick my baked cookies in the freezer before I ate them all!
These cookies are so quick and easy to get together. The dough doesn’t need refrigeration – you just mix and bake! I rolled the dough balls in granulated sugar, because I really wanted that classic molasses cookie look. And the slight crunch from the sugar is nice, too. This dough is very soft, so shaping the dough balls will be more challenging than with other doughs. I like to roll my dough balls in the sugar, place them on a baking sheet, and then carefully re-shape them using my fingers to poke and prod the dough until I get a nice round shape.
If you’re a big fan of ginger spice, then I recommend adding a 1/4 tsp of extra ginger. That’ll kick the ginger flavor up a notch, and you’ll definitely get lots of yummy spice! Happy baking!
Dairy-Free Soft Ginger Molasses Cookies
Makes 8 cookies
1/2 cup coconut sugar
1/3 cup coconut oil, solid
1 large egg yolk, room temp
2 Tbsp molasses
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp fine sea salt
1 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2-1 Tbsp water
2 Tbsp granulated sugar for rolling
1.) Preheat your oven to 350°F and line a baking sheet with parchment paper. Bring your egg to room temperature by placing it in a glass of warm water for 10 minutes.
2.) In a medium bowl, use a spoon or spatula to mix together the coconut sugar and solid coconut oil. I like to mash the coconut oil into the sugar, making sure that all lumps of oil are well mashed in. Add the egg yolk and mix until combined. Then add the molasses and mix until combined. Set aside.
3.) In a small bowl, whisk together the flour, baking soda, salt, and spices. Add dry mixture to the wet ingredients and stir, leaving some flour streaks. Add 1/2 Tbsp of water and stir until all ingredients are totally combined. If your dough is looking dry, add the extra 1/2 Tbsp of water.
4.) Roll your dough into 2 Tbsp balls – the dough will be very soft. Add the granulated sugar to a small bowl and roll the dough balls in the sugar. I like to do 6 at a time right before I bake them. Place your sugared dough balls on your parchment-lined baking sheet, re-shaping the dough as necessary.
5.) Bake at 350°F for 7 minutes. Allow cookies to cool on baking sheet for two minutes before removing to a cooling rack. Your cookies will be a little puffy until they’ve cooled. Enjoy!
Recipe adapted from Taste of Home