Molasses cookies (gingersnaps)

Molasses cookies

Molasses cookies (gingersnaps)

Yield: 4 cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 45 minutes

A spicy cookie perfect for the holidays.

Ingredients

  • 1-2 Tbsp. granulated sugar, for rolling

Wet ingredients

  • 1 Tbsp. + 2 1/2 tsp. (24g) coconut oil, room temp. or liquid
  • 2 Tbsp. + 1 1/4 tsp. (28.6g) brown sugar
  • 2 1/8 tsp. (8.9g) white sugar
  • 1/5 (8.9g) egg
  • 2 tsp. (15g) blackstrap molasses
  • 1/4 tsp. vanilla

Dry ingredients

  • 1/4 cup + 1 1/2 Tbsp. (44g) all-purpose flour
  • 1/4 tsp. baking soda
  • 3/8 tsp. cinnamon
  • 3/8 tsp. ginger
  • 1/8 tsp. nutmeg
  • 1/16 tsp. cloves
  • 1/8 tsp. salt

Instructions

  1. Whisk coconut oil with sugars until slightly lightened in color, ~2 minutes. Whisk in molasses, egg, and vanilla.
  2. Stir in dry ingredients. Chill dough for 30 minutes.
  3. Scoop dough into 4 equal balls, then flatten into disks. Bake now or chill for up to 2 days.
  4. When ready to bake, roll in sugar, coating on all sides.
  5. Bake at 350°F for 8-10 minutes, until edges are crispy and center is slightly underdone. Let cool on baking sheet for 5 minutes, then move to a wire cooling rack.

Notes

Dough should be wet when first made, almost like a thick batter.

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