Ginger Molasses Cookies

Fall / Winter / Bake / Coconut Oil / Dairy Free / Dessert / Joy the Baker / Vegetarian /


DESCRIPTION

Sweet, soft, and spiced for fall, these chewy cookies are my go-to holiday treat! The fragrance wafting from the oven alone will make you swoon. Bonus!

PREP, COOK, TOTAL TIME

Prep time: 20 minutes
Cook time: 10 to 12 minutes
Total time: 35 minutes

SERVINGS

Yields: 24 cookies

INGREDIENTS

1 large egg
3/4 cup light brown sugar, packed
1/2 cup LouAna® 100% Pure Coconut Oil, in liquid state
1/3 cup unsulphered molasses
2 tablespoons vanilla extract
1 1/2 teaspoons cinnamon
1 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup granulated sugar for rolling the cookies

DIRECTIONS

In the bowl of an electric stand mixer, fitted with a paddle attachment, beat egg, brown sugar, and coconut oil on medium speed until well incorporated. Add the molasses, vanilla, ground spices, and salt and beat on medium high until smooth and glossy, about 2 minutes. Stop to scrape down the sides of the bowl as necessary.

In a small bowl, whisk together the flour and baking soda. Add the flour mixture to the wet ingredients and beat on low speed until just combined. Remove the bowl from the mixer and finish incorporating the dough with a spatula.

Spoon dough onto a piece of plastic wrap, seal, and allow to rest in the refrigerator for 3 hours before baking.

Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

Portion dough into 2 tablespoonsful. Roll in granulated sugar and place on the prepared baking sheets, leaving about 2-inches of space between the dough balls.

Bake for 10 to 12 minutes until the cookies have golden edges and soft but cooked centers. Remove from the oven and allow to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ginger Molasses Cookies Recipe photo credit: Joy Wilson and Jon Melendez

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