“You should definitely try this yumminess, trying this new flavor will be quite an adventure!”
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Maybe some of you haven’t heard about using molasses for certain recipes. In the US and UK, it is common to use this ingredient in some gastronomic recipes, sweet and savory. However, in my country, for instance, molasses is known as an energy supplement for cows.
Molasses comes from the final crystallization of sugar, it has a high content of calcium, magnesium and iron. Besides being healthy, it has a moderated glycemic amount, which allows it to be used as dietary replacement for sugar.
The taste… Well, it’s strong and bitter, and don’t let me start with the smell… Too strong! Its consistency is thick and its color dark. But don’t feel intimidated by that, because used in some recipes, molasses gives them a peculiar and delicious taste.
Some regions in Europe use molasses on certain traditional breads, cakes and cookies. Nowadays, it is not only used on sweet recipes but savory ones, such as baked beans, BBQ sauces, marinated meat and more.
These cookies are delicious! Crispy on the outside because they’re covered in sugar, and soft on the inside, consistency provided by the molasses. Its combination with many spices gives the cookies a unique flavor that, combined with black coffee or tea, it’s a delight. You should definitely try this yumminess, trying this new flavor will be quite an adventure!
IMPORTANT:
In countries such as the US and the UK, molasses comes in three kinds: Light, Dark & Black-strap (which is the strongest one). For this recipe, you need to use the Dark variety.
But, in my country we only have one kind, and judging by its smell and color, I’m sure it’s Black-strap. With this variety, the flavor of the cookies will be more intense. That worried me at first, but I loved the taste, my 10 y/o kid also loved them! Besides, I’ve read comments from people who only use Black-strap, so I guess it is a matter of tastes.
Oh! Almost forgot: In Ecuador, you can find molasses at the Naturist Shop.
INGREDIENTS:
2 ½ cups flour
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon allspice
½ teaspoon cardamom (optional)
¾ teaspoon salt
¾ cup brown sugar packed
¾ cup unsalted butter room temperature
1/3 cup molasses, Dark
1 large egg
2 teaspoons vanilla extract
¼ cup granulated sugar (to cover the cookie balls)
INSTRUCTIONS:
Preheat oven to 350°F (180°C).
Line 1 to 3 baking sheets with parchment paper.
In a bowl, sift and mix together flour, baking soda, salt, cinnamon, ginger, allspice and cardamom.
In other bowl, beat butter, brown sugar and molasses until pale and fluffy (3 minutes max).
Add the egg and vanilla extract and beat on low speed just until combined.
Add the flour mixture and beat on low speed just until combined.
Make balls of dough and roll them on the sugar until fully covered. Then place them on the baking sheets, 2 inches apart from each other. The measurement I use for these cookies is 1 ½ tablespoons.
Bake for 12 to 13 minutes. The edges must be set but not the center, which will continue to bake after getting out of the oven. It took 12 minutes in mine; remember, each oven is different, so make sure you write down how long it took in yours, for next time.
Wait for them to cool completely and then remove from the baking sheets.
Makes about 30 cookies.
I hope you enjoy them and let know your thoughts about this peculiar flavor.
Xoxo,
MJ
*This is a Preppy Kitchen recipe.
Other recipes on my Blog:
My favorite chocolate chip cookie recipe
Zucchini and chocolate chip oatmeal cookies
I love to write about my favorite things: motherhood, storytelling, travel, books, series and pastry recipes! Most of all, I love connecting with people from around the world.
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Me encanta escribir sobre mis temas favoritos: maternidad, narración, viajes, libros, series ¡y recetas de repostería! Sobre todo, me hace feliz conectarme con gente de todo el mundo.