Thick Molasses Cookies have a rich, deep flavor and soft, chewy texture. These soft molasses cookies are a perfect dessert for any occasion, from holiday gatherings to afternoon snacks.
Prep: To get started, line a baking sheet with parchment paper and set it aside. Then start preheating the oven to 375°F.
Cookie dough: Beat sugar, oil and egg in large bowl until thick and pale. Add molasses. Beat well.
Combine milk & baking soda in small cup and whisk until dissolved. Add to molasses mixture. Beat until smooth.
Combine flour and salt in separate large bowl. Add to molasses mixture in 3 additions, mixing well after each addition until no dry flour remains. Divide dough into 2 equal portions. Roll out 1 portion on lightly floured surface to 1/4 inch thickness.
Shape: Cut out circles with lightly floured 2 1/2 inch round cookie cutter. (Use one with a fluted edge if you have it!). Roll out scraps to cut more circles. Arrange about 2 inches apart on parchment lined cookie sheets.
Bake: Place in oven for 8 to 10 minutes until firm. Let stand on cookie sheets for 5 minutes before transferring to wire racks to cool. Repeat with remaining dough. Serve and enjoy!
Notes
These molasses cookies will stay fresh for up to 5 days when stored in an airtight container, at room temperature.To store longer, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.