Usually I’m a chocolate chip cookie kind of girl. I love the classic with crisp edges and a chewy interior. Nothing fancy and that’s what I like about them. But this time of year, I feel the need to venture out of my comfort zone. I start to crave Pumpkin Chocolate Chip Cookies and other confectionary scented with ginger and cinnamon and cloves.
These Molasses Cookies are just what I’m looking for. They taste of Fall and burning leaves and upcoming holidays. I can close my eyes and almost imagine that it’s not 80 degrees outside. They’re spicy and simple. Crisp around the edges and chewy in the middle. The perfect fall cookie.
Oh, and they’re made with whole wheat pastry flour and only 1 stick of butter. Molasses is full of iron, calcium and potassium, cinnamon is has anti-inflammatory properties and ginger is good for colds. So these cookies are pretty healthy right? That’s what I keep telling myself anyway…
1 stick (8 tbsp. or 1/2 cup) unsalted butter, room temperature
1 cup natural cane sugar
1â„2 cup unsulfured blackstrap molasses
1/2 cup milk
2 1/2 cups whole wheat pastry flour
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. coarse salt
1 1/2 tsp. baking soda
Preheat oven to 375Â°. Line 2 cookie sheets with parchment paper and set aside.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar. If you don’t have a mixer, just whisk thoroughly. Add the molasses, egg, and milk and stir until well combined.
Sift together flour, cloves, ginger, cinnamon, salt, and baking soda. Add dry mixture to molasses mixture 1/2 cup at a time, mixing well after each addition.
Drop by tablespoons onto cookie sheets and bake for 11 minutes. Let cool completely before eating.
Makes about 2 dozen cookies.