I made these cookies this morning as we prepare to head back to Los Angeles. When you don’t eat refined sugar, then it’s more difficult to get a cookie out in the regular world that is made from maple sugar, molasses, maple syrup or honey. So, I made a few to take with us on the trip. (We’ll also have them at home for a few days once we return.) These turned out well. They have a strong ginger taste, are soft in the middle and will go great with coffee or hot tea. Give’em a try on this wintery day here in Texas (and most of the country). I think you’ll like them!
Soft Molasses Cookies
from The King Arthur Flour Baker’s Companion “All-Purpose” Cookbook
YIELD
2 dozen 2 1/2″ cookies.
Ingredients
2 cups (241g) unbleached all-purpose flour
1 1/8 teaspoon ginger
3/4 teaspoon cloves
3/4 teaspoon cinnamon
1/2 teaspoon salt
1 1/8 teaspoon baking soda
4 tablespoons (71g) unsalted butter
1/4 cup canola oil
3/4 cup sugar (I used maple sugar)
1/4 cup molasses
1 egg
Instructions
Preheat the oven to 375°F. Lightly grease (or line with parchment) a baking sheet.
Whisk together the flour, spices, salt and baking soda, and set aside.
In a large bowl, beat together the butter and sugar, then beat in the molasses and egg.
Add the dry ingredients a few bowlfuls at a time.
Scoop out round balls of dough about 1 1/2″ in diameter; a tablespoon cookie scoop works well here. Place the balls on a baking sheet. Roll in regular or maple sugar
Bake the cookies for 11 to 12 minutes, until they crack on top but haven’t yet browned around the edges.
Cool completely on a wire rack and then store them in a plastic bag with a slice of apple to keep them soft.
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