Mollasses & Spice Cookies
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.
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.