Soft Molasses Cookies

Soft Molasses Cookies with hints of ginger and cinnamon fill the house with an irresistible aroma that inevitably leads to a delicious mouthful or two as well.

Soft and Chewy Molasses Cookies by Namely Marly

We’re about to ring in a new year and all I’m thinking about is the good ol’ days. I guess I have a touch of nostalgia going on.

Auld lang syne.

So that’s why I’m breaking out the molasses. I know some people don’t really have a thing for molasses. Personally, I don’t get it.

I feel the same way about cilantro. How can you not like that stuff! Combined with a little brown rice and topped with pinto beans and a little guacamole? I could eat that all night long! Wait a minute. Weren’t we talking about cookies?

Yes. Cookies. And not just any cookies. Soft Molasses Cookies. Like my grandma used to make. I bet yours probably did too.

So, even if you don’t like molasses, you probably would like these cookies because combined with the spices and other ingredients, you’re tasting nothing but good things.

Yesteryear kinds of good things…

Delicious Soft Molasses Cookies fill the house with an irresistible aroma.

 

And there’s nothing like ringing in a new year with a little bit of nostalgia for days gone by.

For old time’s sake…auld lang syne.

Soft Molasses Cookies

Prep Time: 25 minutes

Cook Time: 60 minutes

Yield: 3 dozen, depending on size

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup sugar
  • ¾ cup dairy-free margarine, softened
  • 1 tablespoon ground flax seeds
  • 1 tablespoon corn starch
  • 3 tablespoons water
  • ¼ cup molasses
  • Additional sugar to roll cookies

Instructions

  1. Heat your oven to 350F.
  2. Combine flour, baking soda, baking powder, cinnamon, ginger, and salt in medium bowl and stir until combined.
  3. In a separate bowl combine 1 cup of sugar and the softened margarine. Use a mixer to beat until light and fluffy. Add the ground flax seeds, corn starch, and beat for another minute. Finally, addd the molasses and beat again until combined.
  4. Add the dry ingredients and beat on low until it forms into dough.
  5. Roll dough into balls, approximately the size of a tablespoon. Pour some sugar in a plate and roll dough balls in the sugar until lightly coated.
  6. Place prepared balls on a cookie sheet, at least two inches apart. Bake 8-10 minutes, until the cookies are firm and beginning to brown. When they're done, allow the cookies to cool momentarily before transferring them to a wire rack to cool completely.
  7. Store in an airtight container.

Posted 7 months ago by Marly on Monday, December 30th, 2013 · Permalink

logo
Food Advertising by

6 Responses to Soft Molasses Cookies

  1. Glenis Vaillanourt

    These sound great – did you use brown sugar in these ? Thanks…

    • I didn’t use brown sugar in these because the molasses serves the purpose. Thanks for your comment!

  2. Thanks for this recipe – they turned out well. The only issue I had was with the flour measurement… the two cups seemed far too little. I weigh my flour, which tends to be less per cup than those who scoop it, so this may have been the problem. Thanks again!

    • I have scaleophobia.I think it’s from my teenager days when I used to have nightmares of getting on a large scale before boarding a flight – everyone could read the results. Ach! I haven’t trusted scales ever since. I think they’re slightly evil. Maybe I should get therapy for that!

  3. These look great! Can I substitute blackstrap molasses or will that be too dark? We only ever have blackstrap in the house. Also, I feel you on cilantro 100%. Cilantro on all the things!

    • I love the flavor of molasses so I wouldn’t hesitate to use blackstrap! Bring on the strapping!!

Comment

Your email address will not be published. Required fields are marked *