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.
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
1/2 cup (100 grams) unrefined sugar – normal brown sugar is also okay
6 tablespoons (89ml) olive oil
6 tablespoons (132 grams) molasses
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. :)