I am so glad I baked some treats before Seattle got its much wanted Summer weather!
We’ve had some pretty cold windy rainy spring & beginning of summer, which means I’ve been more tempted to turn the oven on and find something to bake 🙂
I’ve been dying to make good molasses cookies, but I really wanted to give it a shot without butter. This recipe turned out to be so quick for how delicious and soft the cookies are! You can tone down the spices if you like but I love ginger, so I tend to go a bit crazy with it. Made another batch for my spice loving friend Divya’s birthday, and stuffed the whole batch in a beautiful cookie jar & gave it to her.
2 cups of wholewheat pastry flour
2 teaspoons baking soda
3/4 cup brown sugar
1/4 cup regular unrefined sugar for rolling
1/4 cup unsulphured blackstrap molasses
1 large egg
3/4 cup vegetable oil
a pinch of salt
1.5 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground clove
1. Preheat the oven to 350F (175C)
2. Sift flour, soda, spices & salt in a bowl, mix and set aside.
3. In a big bowl beat, oil, molasses, egg, and the cup of brown sugar until all is nicely combined
4. Mix in the dry ingredients
5. Scoop out little balls with a mini ice cream scoop, about a tablespoon size.
6. Roll them gently in the remaining 1/4 cup sugar saved aside, don’t flatten
7. Bake for about 7-8 minutes until the cookies get beautiful cracks and edges look done. I am sure you could bake them longer if you like them crisp, but I haven’t tried that.
8. Let them cool on the sheet, transfer to a rack and store them in air tight container then cool.
The spices in these cookies make them a perfect compliment to a cup of chai! I’ve had 2 cups of chai today, so I could eat more of these 🙂