Tender and Spicy Molasses Cookies
- Reviews 2
Ready In: 27 mins
Serves: 3-7
Yields: 20-30 cookies
Ingredients
- 1⁄3 cup water
- 1⁄2 cup raisins
- 1 3⁄4 cups whole wheat flour (I use bread flour)
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt (I use sea salt)
- 1 1⁄4 teaspoons ginger (ground)
- 1 1⁄4 teaspoons cinnamon (ground)
- 1⁄2 teaspoon allspice (ground)
- 1⁄4 teaspoon nutmeg (ground)
- 1⁄4 teaspoon clove (ground)
- 1⁄8 teaspoon cardamom (ground seeds)
- 1⁄8 teaspoon black pepper (cracked or coarsely ground)
- 1⁄2 cup blackstrap molasses
- 3 tablespoons oil (I like organic canola for it's omega 3 and or or olive oil)
- 1 1⁄2 teaspoons vanilla (I highly recommend pure vanilla extract, not artificial which leaves a bothering aftertaste)
Directions
- Preheat the oven to 350°F and have a large cookie sheet ready, greased or lined with parchment paper (if not a non-stick sheet).
- In a small saucepan, bring the water and the raisins to a boil, then reduce to a simmer and cook 5 minutes. Take off the stove and let cool. (You can put the pot in a sink with a couple inches of cold water to hasten the process.).
- Meanwhile, in a medium bowl, sift together the flour, baking soda, salt and spices.
- Then, in a large bowl, put the molasses and the oil, and mix until smooth.
- Add the vanilla, and the cooled water and raisins, and stir a couple times.
- Next, you put the flour in the molasses and prepare to act quickly : if you don't, your cookies will delfate.
- Using a rubber spatula to scrape the sides of the bowl, stir and stop as soon as it is well mixed.
- Then, drop the batter by tablespoonfuls on the cookie sheet, about 1 inch apart from eachother.
- Cook for 10-12 minutes, they will be soft when you get them out of the oven, but when cooled they will have a nice crisp on the outside and a soft cakelike texture on the inside.
- You may have enough dough to make a second batch.
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