Molasses cookies seem like such a boring cookie. But I love them. When I was small, I really loved the Archway molasses cookies. The kind that came (come?) in a cardboard package with cellophane. I haven’t had one in ages, but I’m positive these are just as good or even better. But mine are 100% whole grain. And don’t use butter. And they have less sugar!
They are soft, which is how molasses cookies should be. Or that’s the image Archway has given me anyway.
I remember making them for the first time when I was 10 or so. I didn’t make them whole grain obviously.
They’re crackly. Crackly cookies are neat.
Ingredients:
Dry:
2 cups (240 grams) whole spelt, whole wheat pastry, or whole wheat flour
zest of three oranges
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
Wet:
1/2 cup (100 grams) unrefined sugar – normal brown sugar is also okay
6 tablespoons (89ml) olive oil
6 tablespoons (132 grams) molasses
1 egg
Directions:
Preheat your oven to 350°F / 175°C. In a small bowl, mix together the dry ingredients. In a medium bowl, mix together the wet ingredients. Add the dry mix to the wet mix and stir just until combined. Roll into 1 1/2″ balls, flatten them a little with the palm of your hand, and bake for 6 – 9 minutes. You can also roll them out with cookie cutters. If you do that, chill the dough first for an hour or two or until easier to handle.
Yields: I’m going to say 18, but to be honest, I forgot to count. I’ll add that the next time I make these.
Source: I’ve had this recipe (or really, the recipe I modified my recipe from) since I was about 10 and have no idea where it comes from. If someone recognizes it, please tell me where it’s from. :)
12 comments on "100% Whole Grain Molasses Cookies" — Add one!
I made these and they are delicious! Definitely a hit in my house. It made 24 cookies, in case you were wondering (: Thanks for the recipe, I will be making these again!
I'm so happy to hear that, Brooke! Yay. :) I'll update the recipe a little later to say that it yields 24. Thanks for that! And thanks for the feedback. I really appreciate that you took the time to leave a comment. :)
Anon – I hope you like them! I'd love to hear how they come out. :)
So excited to find a molassas cookie recipe that I can try!! Thank you so much :)
Anon – It's not a repeat. :)
Sorry about that and thanks for letting me know! I went through several of my other recipes to see if the same thing happened, and it happened in another recipe too so I'll have to look into this on the weekend. Thanks for telling me. I would have never noticed it!
I hope you enjoy the cookies. :)
Sorry if this is a repeat..
I am looking forward to making this recipe. Your link to print this recipe does pop up, but in the recipe, it does not include how much flour to use. I had to refer back to the website recipe to get the amount.
Thanks
Warmvanillasugar and Heidi – the smell is pretty fantastic but I think they taste even better!
Nicole – if you like ginger cookies, the ginger cookies I posted are my favorite cookies ever. And they're also healthier. :) Thanks a ton for the nice comment.
Happy holiday baking! :)
Though I've never tried making them myself, I adore molasses cookies. Yours look so perfect and photo beautifully. I too prefer my cookies to be big and soft as opposed to flat and crispy. :)
I'm on a bit of a cookie baking spree lately for the holidays, so it's always interesting to find healthy versions of the cookies I love. I'm sure my family and I would love these beautiful cookies. Happy holidays! :)
I love molasses. The smell of these baking must be so yummy. I love how thick they are! :D
Mmm I'm not bored. No way! I love molasses cookies, especially when they're baking. The smell drives me nuts!
I'm not a fan of flat and crispy either. The original recipe has butter in it and people seriously can't tell the difference between the two. The taste and texture is the same in these, but often oil in cookies isn't a good thing. But not in my cookies. I only share the good oil-in-cookies recipes. :)
By the way, I made more egg liqueur today and thought about the nice comment you left. Thanks for that. :)
I've never tried using oil in a cookie, but it sounds interesting. I love how these look big and soft; the way a cookie should look-none of that flat and crispy business.