soft and chewy Molasses cookies
- Whiskers hows life? Life as always has been pretty busy for me. These cookies are a great thing to make when short on time. I used coconut oil as it was a solid oil and we didn't have any margarine at home. I had to make these non dairy,as we were taking these to our neighbors for shabbat lunch. They have a deep molasses flavor and the extra spices round it out.They are best cooked just through and even when they look mushy,take them out of the oven and let them cool for a minute on the tray. They stay chewy and absolutely delicious,Give them ago and let me know how they taste. Till next time,keep whisking up love,and changing the world around you for the better.
- Sam
- Ingredients:
1/3 cup packed brown sugar
¼ cup molasses
1 egg
¾ cup coconut oil
2 cups flour
2 tsp. baking soda
½ tsp. Real Salt
1 tsp. ground ginger
1 tsp. allspice
1/2 tsp cinnamon
1/2 tsp nutmeg
Directions:
1.Preheat the oven to 350°.
2.Whip sugars, molasses and egg until smooth. Add in the oil and combine.
3.In another bowl, combine the dry ingredients.
4.Slowly mix the dry ingredients into the wet making sure to scrape down the sides.
5.Roll into 2 inch balls and roll in additional sugar.
6.Place 2 inches apart on a greased baking sheet
7.bake 12-15 minutes or until golden and still soft to the touch. Remove carefully and immediately from the baking pan and let cool on a wire rack.
3.In another bowl, combine the dry ingredients.
4.Slowly mix the dry ingredients into the wet making sure to scrape down the sides.
5.Roll into 2 inch balls and roll in additional sugar.
6.Place 2 inches apart on a greased baking sheet
7.bake 12-15 minutes or until golden and still soft to the touch. Remove carefully and immediately from the baking pan and let cool on a wire rack.
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