Soft Molasses Cookies
Adapted from Betty Crocker’s New Cookbook
You will need:
1 cup sucanat
1/2 cup butter, softened
1/2 cup coconut oil, melted
1/2 cup molasses (I used blackstrap molasses- a less refined version)
3 cups flour (I used unbleached all-purpose. Whole wheat or spelt might work as well.)
1 1/2 t. baking soda
1 t. ground cinnamon
1 t. ground ginger
1/2 t. sea salt
Coarse sugar– optional
1. Mix sugar, butter, coconut oil, molasses, and egg in a large bowl until smooth. Stir in remaining ingredients.
2. Drop dough by rounded tablespoonfuls about 2 inches apart on an ungreased cookie sheet. You can dip the top of each dough ball in coarse sugar if you want– but you don’t have to.
3. Bake 8-10 minutes in a 375 degree preheated oven. (Don’t overbake or they will lose their softness! I leave mine slightly undercooked.)
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