Written by Kate Tietje
These aren’t quite perfect. I have been after a specific texture for years — these cookies are thick, soft, chewy, and sort of cake-like, but not really. I still can’t manage it. But these are the closest I’ve come, and the flavor is amazing. So, that’s why they are getting posted. Cookies are tricky!
These cookies do use unbleached flour, so they are definitely a treat. Although I have not tried, I suspect they’d work fine with a gluten-free all-purpose flour blend. The fresh ginger in these really makes the flavor “pop” in a unique way.
Still, they’re yummy. Make them, share them, and enjoy them. A nice treat for the holidays…just don’t make them too often. 🙂
Molasses Cookies
Ingredients:
- 1 cup butter, softened
- 3/4 cup sucanat
- 1/2 cup molasses
- 1/2 tsp. dried ginger
- 1/4 tsp. nutmeg
- 1 tsp. cinnamon
- 1 tbsp. fresh, grated ginger
- 3/4 tsp. sea salt
- 1/4 tsp. baking soda
- 1 egg
- 2 1/4 cups unbleached flour
Directions:
Step 1: Preheat your oven to 350ºF. Add your butter to a bowl. I left mine sitting out for several hours to soften.
Step 2: Dump your sucanat on top.
Step 3: Add your molasses.
Step 4: Now, cream it all together, stirring until light and fluffy.
Step 5: Add the spices.
Step 6: Add the fresh grated ginger. Yummy! I peeled a small bit of mine using a normal vegetable peeler (they make ginger peelers, did you know?) and then used the tiny side of a cheese grater to grate it.
Step 7: Stir it up, then add sea salt and baking soda.
Step 8: Add your egg.
Step 9: Stir this up well, then add your flour.
Step 10: Mix it up until it forms a fairly stiff dough. It won’t be like cookies you can roll out, but it will be hard to stir.
Step 11: Drop spoonfuls of the dough onto a cookie sheet. Your oven should be preheated to 350ºF by now.
Step 12: Bake them for 8 – 12 minutes or when the edges are barely golden brown.
That’s it! Yummy cookies that the kids will enjoy! As I said, though, a special treat.
Molasses Cookies
Ingredients
- 1 cup butter softened
- 3/4 cup sucanat
- 1/2 cup molasses
- 1/2 tsp. dried ginger
- 1/4 tsp. nutmeg
- 1 tsp. cinnamon
- 1 tbsp. ginger freshly grated
- 3/4 tsp. sea salt
- 1/4 tsp. baking soda
- 1 egg
- 2 1/4 cups unbleached flour
Instructions
- Preheat your oven to 350ºF. Add your butter to a bowl. I left mine sitting out for several hours to soften.
- Dump your sucanat on top.
- Add your molasses.
- Now, cream it all together, stirring until light and fluffy.
- Add the spices.
- Add the fresh grated ginger. Yummy! I peeled a small bit of mine using a normal vegetable peeler (they make ginger peelers, did you know?) and then used the tiny side of a cheese grater to grate it.
- Stir it up, then add sea salt and baking soda.
- Add your egg.
- Stir this up well, then add your flour.
- Mix it up until it forms a fairly stiff dough. It won't be like cookies you can roll out, but it will be hard to stir.
- Drop spoonfuls of the dough onto a cookie sheet. Your oven should be preheated to 350ºF by now.
- Bake them for 8 - 12 minutes or when the edges are barely golden brown.
What spicy baked goods do you enjoy?
I guess I’m not the only one with measuring cups that has the measurement label scratched off! That’s why I REFUSE to spend more on the plastic. Now, when I buy, I make sure the number is carved in, no painted on. It’s totally my pet peeve.
The cookies sound delicious! I just picked up some crystallized ginger from TJ’s today and have been wanting to try it in a ginger cookie…
Kate, have you ever tried adding sour cream to your cookie recipe? Maybe that would make it light and cake like. Molasses cookies are my favorite all year round….so I’ve been searching for the perfect recipe for years, too.
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These look great, I think I am gonna try them! How would Blackstrap Molasses work? The same as regular molasses?
I made these yesterday and they are delicious! I used rice flour which seems to have worked really well 🙂
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