I made these cookies this morning as we prepare to head back to Los Angeles. When you don’t eat refined sugar, then it’s more difficult to get a cookie out in the regular world that is made from maple sugar, molasses, maple syrup or honey. So, I made a few to take with us on the trip. (We’ll also have them at home for a few days once we return.) These turned out well. They have a strong ginger taste, are soft in the middle and will go great with coffee or hot tea. Give’em a try on this wintery day here in Texas (and most of the country). I think you’ll like them!
Soft Molasses Cookies
2 dozen 2 1/2″ cookies.
- Whisk together the flour, spices, salt and baking soda, and set aside.
- In a large bowl, beat together the butter and sugar, then beat in the molasses and egg.
- Add the dry ingredients a few bowlfuls at a time.
- Scoop out round balls of dough about 1 1/2″ in diameter; a tablespoon cookie scoop works well here. Place the balls on a baking sheet. Roll in regular or maple sugar
- Bake the cookies for 11 to 12 minutes, until they crack on top but haven’t yet browned around the edges.
Cool completely on a wire rack and then store them in a plastic bag with a slice of apple to keep them soft.