Molasses Spice Cookies
So it’s Mother’s Day her in the merry old land of Oz and I decided to get my bake on in preparation for my Mamabake group tomorrow. Started out thinking I would just make my ‘Famous’ choc chip cookies, but then felt inspired to make some more cookies as I was finding the whole creaming of butter and sugar very therapeutic!! So off to the cupboard I went to see what I had and buried deep down at the back of the pantry was some molasses – a quick google and I had a few recipe ideas which I mashed together and came up with these. Very yummy – a bit like gingerbread cookies but softer. I did use my YIAH Pumpkin spice blend for the spices but you could substitute with some cinnamon, ginger and cloves if you need to.
Now, basically molasses is the sweet sludge that is left over after sugar has been processed and it contains all the minerals and vitamins that get stripped out of sugar to make it ‘white’. So if you really stretch your imagination you could even say these cookies are good for you – yeah okay it’s a stretch but it works for me! If you are in Australia you probably won’t find it at your local grocery store, but most good health food shops will have it.
Since it’s Mother’s Day I thought I would throw in a picture of my littlest kitchen helper – she certainly made my Mother’s Day – her first with me a very happy day indeed!
300 grams unbleached plain flour
3 teaspoons YIAH Pumpkin Pie Spice (see here for more info) or you can substitute a mix of ground ginger, cinnamon and cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
165 grams softened butter
1 cup sugar
1/4 cup dark molasses
2 large eggs
1. Preheat your oven to 180 Celcius 160 C if fanforced.
2. Combine the flour, spices, salt and baking soda in a medium sized mixing bowl.
3. Cream together the butter, sugar and molasses in a large mixing bowl with an electric mixer (or thermomix if you have one) until smooth and fluffy. Add eggs and beat until smooth. Then stir in the flour mixture until just combined. Don’t overwork the mixture.
4. Drop the batter in heaped spoonfuls on baking paper lined cookie sheets, leaving space between for the cookies to spread. Place in oven and cook until the edges are crisp but the tops are still soft – roughly 10-12 minutes. Let them stand on the sheets for a few minutes to firm up before you move them to a wire rack to cool completely.
Makes about 24 large cookies or 40 smaller ones