Mollasses & Spice Cookies

Mollasses & Spice Cookies

Sandra Jenvey
Mollasses cookies take on a new spin by adding extra, warming spices. Feel free to adjust the spice but don't be shy with the amount of cinnamon, ginger and cardamom! I made these on a chilly, December afternoon and enjoyed them with my friend and a pot of tea. YUM.
Prep Time 20 mins
Course Dessert, Snack

Equipment

  • Pre-heat Oven to 350 degrees
  • 2 mixing bowls and Wooden Spoon
  • Measuring Spoons; ¼ - 1 Cup Measures
  • Whisk/Fork for beating egg
  • Cookie Sheet (ceramic is best for crispy cookies)
  • Cooling Rack

Ingredients
  

  • 1 cup Brown Sugar, loosely packed Or ¾ cup White/Coconut Sugar
  • ¼ cup Mollasses Organic, Unsulphured
  • 1 large Egg Room Temperature
  • ¾ cup Sunflower or Canola Oil Expeller Pressed, Organic
  • 2 cups Flour Unbleached, White
  • ½ tsp Salt
  • 3 tsp Baking Soda
  • 2 tsp Cinnamon
  • 2 tsp Ground Ginger
  • 1 tsp Cardamom
  • 1 tsp Ground Cumin
  • ½ tsp Allspice or Cloves
  • ¼ tsp Cayenne Pepper

Instructions
 

  • Blend wet ingredients with sugar until creamy consistency. In separate bowl, mix together dry ingredients, sifting if necessary (especially the baking soda and spices). Adjust spices to taste.
  • Add wet ingredients to dry and blend well.
  • Roll into 1" balls and place on cookie sheet. 2" apart. Cookies will spread and wrinkle as they bake.
  • 10 minutes in my oven produced a cookie that was soft on the inside and crisp on the outside. 12 minutes at a 350 degree oven produced a very crisp cookie, great for tea dunking!
  • TAKE CARE with removing from the pan to a cooling rack. They will be soft at first but crispen up as they cool.