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Sandra Jenvey

Mollasses & Spice Cookies

Molasses 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.
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Prep Time 20 minutes
Course: Dessert, Snack
Ingredients Equipment Method

Ingredients
  

  • 1 cup Brown Sugar, loosely packed Or ¾ cup White/Coconut Sugar
  • ¼ cup Molasses 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

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

Method
 

  1. 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.
  2. Add wet ingredients to dry and blend well.
  3. Roll into 1" balls and place on cookie sheet. 2" apart. Cookies will spread and wrinkle as they bake.
  4. 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!
  5. TAKE CARE with removing from the pan to a cooling rack. They will be soft at first but crispen up as they cool.