I can’t think of a single cookie that I love more than a molasses cookie. It’s a love affair that has its roots in years spent eating store-bought molasses cookies out of a sleeve on the weekends with my dad. Our palettes later met the Neiman Marcus giant, ginger molasses cookie and our lives were forever changed. Since then, I have yet to meet a cookie that sparks quite as much joy or nostalgia.
Because molasses cookies are sacred to me, I have never thought to make my own recipe for them. I mean, you wouldn’t attempt to recreate a Picasso right? Ok, maybe molasses cookies are not quite the same caliber as one of Picasso’s masterpieces, but you get the point. However, with the current state of the world, I have been craving the comforts of the past…mainly the edible ones. Rice Krispie treats, ice cream, cookies – anything goes! So, as the cravings have arisen, I have been less inclined to fight the temptation to make whatever my heart desires. Truthfully, what else is there to do right now other than bake, workout, and repeat?
I like to think that perhaps life is giving me an opportunity to refine my baking skills, and perhaps also my eating skills. And it turns out that these cookies make for great practice in both activities. My mom and I polished off the last of the batch yesterday and sighed when we realized there were none to be had for dessert tonight. Fortunately, these cookies are incredibly easy to make and my sixth sense tells me that there may be another batch in our future.
What’s in these cookies:
- Backstrap Molasses: I am embarrassed to admit that I actually didn’t know what exactly molasses was before creating this recipe. I learned that it is made by refining sugarcane by boiling. After boiling it twice, an amber-colored molasses is left behind, and after a third time, blackstrap molasses is created. Blackstrap molasses takes on a more intense caramel-like flavor that is not as sweet and is the perfect foundation for these scrumptious cookies.
- Ginger: Ginger gives these cookies a perfect kick to balance out their sweetness. I opted for ground ginger, but if you prefer a more ginger-forward flavor, you can substitute minced fresh ginger or add candied ginger to make them extra zingy!
- Gluten-Free Flour: Not all gluten-free flours are created equal and it really comes down to personal preference. From my own experience, Cup4Cup is superior to all the others that I have tried. Unlike other GF flours, Cup4Cup does not have the grainy or gummy texture that some GF flours can take on once baked. It is a little pricier but it comes in a large quantity and is worth every penny because you would never know that these cookies are gluten-free. If you aren’t gluten-free you can substitute the same amount of all-purpose flour for this recipe as well.
- 1 3/4 cups gluten-free flour
- 1/3 cup blackstrap molasses
- 2/3 cup coconut sugar
- 1 egg (at room temperature)
- 1/2 cup coconut oil (at room temperature, not melted)
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- Turbinado sugar for rolling
- Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, cinnamon, ginger, salt, and baking powder and set aside.
- In another, larger bowl beat the egg, sugar, molasses, and coconut oil together with an electric mixer into an even consistency.
- Slowly incorporate the flour into the wet mixture until just combined.
- Roll about 2 tablespoons of dough at a time between your hands and roll each dough ball in a shallow bowl filled with turbinado sugar.
- Space the cookies about 1-2 inches apart on the baking sheet and refrigerate the dough for 30 minutes before baking to prevent the dough from spreading.
- Bake the cookies for 8-10 minutes until the cookies puff up and small cracks begin to form on the surface of the cookies.
- Remove from the oven and allow to cool for 5 minutes before transferring the cookies to a wire cooling rack, then enjoy!
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Nutrition Information:Serving Size: 1 cookie
Amount Per Serving: Calories: 162Total Fat: 7.1gCholesterol: 10mgSodium: 46mgCarbohydrates: 25.6gFiber: 0.1gSugar: 21.1gProtein: 0.6g