Prep 5 mins
Cook 1 hr
Thought this recipe was intriguing so decided to post it here!
- 1 cup dark molasses
- 3⁄4 cup brown sugar, packed
- 1 teaspoon cider vinegar
- 1 egg
- 2 1⁄3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons ground ginger
- 1⁄2 teaspoon salt
- Preheat oven to 350 degrees F & grease several cookie sheets.
- In large bowl, stir together molasses, brown sugar, vinegar & egg.
- In another sift or whisk together flour, baking soda, ginger & salt, then add to molasses mixture, mixing until well blended.
- Spoon dough by teaspoonfuls onto cookie sheets, about 2 inches apart.
- Bake until edges are golden.
- Remove from oven & let cool on pans on wire rack for 5 minutes before removing.
Yum! Mine took a good 12 minutes to bake. I had to return one batch to the oven, but they turned out fine. It made 50 cookies for me - I used the smallest cookiy scoop I had. The chewy/crispy texture is great and acting on other reviews, I added 1.5 teas cinnamon, .25 of nutmeg and .25 of cloves. I also used a little whole wheat flour and subbed 1/4 c splenda for the brown sugar.
Mmm! great, light cookies! They een crinkles at the top! I loved molasses so i had to try these, and i wasn't disappointed by the deep, rich flavour! I added 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/8 teaspoon nutmeg to boost the spice. I wasnt disappointed! i only got 30 cookies, so the serving size definetly isn't correct. I put mine in for 15 minutes, but they were very crispy so i would put them in less next time. When i made these, i was at first alarmed as i mixed the dry into the wet that the cookies would be to dry. But once incorperated, i thought they were to sticky! I just wetted my fingers though, and the dough didn't stick to them. Thanks!
Wow! I tried these out of curiousity, but they are really good! I only had 1/2 cup molasses, so I made half a batch. I got them all mixed up, made big heaping teaspoon cookies (that's just how I make cookies!) and fit 18 into the oven for the first batch. "Bake until edges are golden." What? These things are BROWN!!! lol. So I baked those for 12 minutes and let them sit 5 before removing. They were difficult to remove and though they tasted good, they were a little stiff and crunchy. I had enough left for 3 cookies, baked them for 10 minutes, and only let them sit for 2 minutes. For eating, they were just right; but for removal, I probably should have let them sit 1 more minute. They are really good! And extra good with whipped topping on them!!! I will make these again, maybe just for fun and definitely when my son's school does old-fashioned school. Thanks! Reviewed for ZWT4.