5-Star Soft Molasses Cookie Sweetened with Maple Sugar

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

YIELD

2 dozen 2 1/2″ cookies.

  1. Whisk together the flour, spices, salt and baking soda, and set aside.
  2. In a large bowl, beat together the butter and sugar, then beat in the molasses and egg.
  3. Add the dry ingredients a few bowlfuls at a time.
  4. 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
  5. 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.

Cookie

2 Comments Add yours

  1. Don Dodson says:

    Len- You must be the Energizer bunny.

    Don

    >

    1. Ha! Well, I am lucky to have a lot of energy. These cookies help with that!

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