Soft Molasses Cookies
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- 1 cup sucanat or rapadura (where to buy)
- 1/2 cup butter, softened
- 1/2 cup coconut oil, melted (where to buy)
- 1/2 cup blackstrap molasses (where to buy)
- 1 egg
- 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 (where to buy)
- 1 t. ground ginger
- 1/2 t. sea salt (where to buy)
- 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 or baking stone. For extra crunch, dip the top of each dough ball in coarse sugar.
3. Bake 8-10 minutes in a 375 degree preheated oven.
- Blackstrap molasses is a less-refined form of molasses. I prefer to use it in my baking, but you could also you regular molasses if you like.
- Don’t overbake or they will lose their softness! I leave mine slightly undercooked.
- If you can’t find sucanat or rapadura, you could also use regular brown sugar.
Other Homemade Christmas Goodies
- Homemade Eggnog Recipe
- Homemade Peppermint Patties
- Homemade Hot Chocolate with Whipped Cream Cutouts
- 21+ Homemade Christmas Gift Ideas