| Molasses Spice Cookies |
Servings: About 28 cookies.
Ingredients:
| • Butter | 6 Tbsp | |
| • Canola oil | 2 Tbsp | |
| • White sugar | 1/3 cup | |
| • Brown sugar | 1/3 cup | |
| • Egg | 1 | |
| • Vanilla extract | 1 tsp | |
| • Molasses | 1/2 cup | |
| • All purpose flour | 1¼ cup | |
| • WW pastry flour | 1 cup | |
| • Salt | 1/4 tsp | |
| • Baking soda | 1 tsp | |
| • Cinnamon | 1½ tsp | |
| • Ginger, ground | 1½ tsp | |
| • Cloves, ground | 1/2 tsp | |
| • Allspice | 1/4 tsp | |
| Reverse Columns | ||
Directions:
- Place parchment paper on two cookie sheets.
- In an electric mixer, combine softened butter, oil, sugar, vanilla and egg. Beat until stiff. About 3 minutes. Add in the molasses and combine.
- Mix dry ingredients together in a bowl. Flour, baking soda, salt and spices.
- Reduce speed to lowest setting and add in the flour. Mix just enough to evenly combine.
- Adjust two oven racks to the upper 1/3 and lower 1/3 positions. Preheat the oven to 375 degrees.
- Using a 1 Tbsp cookie scoop, take a heaping scoop and roll it into a ball between your palms. Drop 14 balls onto a cookie sheet. Slightly flatten them down using your fingertips. They will spread out even more as they bake.
Tip: Occasionally rinse your hands under water to keep the dough from sticking to your palms. - Bake for 12 minutes. Rotate cookie sheets half way through.
- Cool for 2 minutes then move cookies to a wire rack. When cool, put them in a cookie jar to keep them soft.
- Wait 30 minutes before serving.
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| Place 14 balls per cookie sheet. | Slightly flatten before baking. | Cookies spread out when baking. |
Notes:
The goal of this recipe was to create a soft chewy molasses cookie that was healthier but didn't sacrifice taste or texture. It reduces the butter and substitutes a little canola oil. The sugar was reduced and some whole wheat flour mixed with the white. The spices give it a little kick.
6 Tbsp of butter seemed to be the minimum amount needed to get the sugar and egg portion to whip up into a stiff texture. The secret is the butter has to be at room temperature. If the butter was taken out of the refrigerator, you can try using the microwave for about 10-15 seconds. It should be soft but not melted.
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