Molasses Cookies

My Molasses cookies are tender, chewy, and filled with the comforting tastes of molasses, nutmeg, cinnamon, ginger, and cloves. You can prepare these entirely gluten, egg, and dairy free. Snuggle up with some Molasses cookies and a warm beverage and savor the moment!

By Rose Huxford

Molasses Cookies

Yields: ~28-30 cookies

Pre-heat oven: 350 or 375 degree F (depending on your oven)

Prep-time: 5 minutes

Bake-time: 12-15 minutes

By Rose Huxford

By Rose Huxford

By Rose Huxford

Ingredients

• 2 1/4 cups all-purpose flour or GF 1:1 baking flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 tsp ground ginger

• 1 1/2 tsp ground cinnamon, I use Ceylon cinnamon

• 1/2 tsp ground cloves

• 1 tsp all spice

• 1 stick unsalted dairy free butter, softened and room temperature or regular butter

• 1/4 cup brown sugar

• 1/3 cup cane sugar

• 1/3 cup unsulphured full flavor molasses (I use Grandma's)

• 1/4 cup date syrup or 1/4 cup real maple syrup

• 1 1/2 tsp pure vanilla extract

• chia egg (1 tbsp chia seeds + 3 tbsp water) or 1 egg, room temperature

• Demerara sugar, for coating

By Rose Huxford

Directions

1. Pre-heat the oven to either 350 or 375 degrees F, depending on your oven.

2. Line a baking sheet pan with parchment paper and set aside.

3. To make your chia egg, combine chia seeds and water in a small bowl. Let it rest for about a minute, then stir for the first time. Allow it to sit for another minute or so, then stir again. By now, the chia seeds and water should be well mixed and resemble a gelatin. *You can skip this step if you're using an egg.

4. In a large bowl whisk together flour, baking soda, salt, and spices.

5. Using either a stand or an hand mixer, beat butter and sugars until creamy, make sure to scrap the bottom of the bowl. Then, add in the molasses, date syrup, vanilla, and chia egg until well combined. At this point, make sure to really scrap the bottom and sides of the bowl.

6. Next, slowly add in the dry ingredients, about a 1/3 cup at a time, until the dry ingredients are well incorporated into the wet ingredients and you have a somewhat thick consistency batter.

7. Using a cookie scooper, roll the cookie dough into a 1" ball and coat it in demerara sugar.

8. Place the cookie dough balls 1 inch apart on the prepared baking sheet pan.

9. Bake for about 12-15 minutes. The cookies should be somewhat under cooked when you pull them out. Allow them to continue cooking on the stove top for a couple of minutes before transferring them to a cooling rack. They will harden, but maintain a soft and chewy center.

10. If you plan on freezing them, let them cool completely and then place them in a freezer bag.

11. Enjoy!