I'm trying to increase the iron in my diet, as I tend to be slightly anemic, and blackstrap molasses is an excellent natural source of iron. I thought there could be no better way to eat molasses than in cookies!
I gave Corban (7) the assignment this morning to make these by himself. He was slightly shocked and quite excited by the prospect, as he has never made something independently before. I did supervise the measuring of a few things and taking the cookies out of the oven, but he did most of everything alone. He was so proud!
These are slightly spicy, very soft, darkly sweet (if that makes any sense), and just a delight to eat. My kids love them, I love them, and I think I'll just have to keep some around on a regular basis.
Note: You don't have to use blackstrap molasses - regular would result in a lighter, sweeter cookie. Blackstrap molasses is very strong and dark and can be a little bitter - it may be an acquired taste. I just used it because it is much higher in nutrients (due to less refining, from what I understand) than regular molasses. And I rather like the taste.
Recipe: (adapted from Allrecipes)
1 c. butter, softened
1/2 c. sucanat (or brown sugar)
3/4 c. molasses (I used blackstrap)
3 cups flour (I used 1 c. all purpose, 2 c. white whole wheat)
2 t. baking soda
1/2 t. ground cinnamon
1 t. ground ginger
1/4-1/2 c. granulated sugar (for rolling, optional)
Cream butter, sucanat, and egg together until well blended. Add molasses and stir to combine. In a separate bowl, mix together flour, baking soda, cinnamon, and ginger. Gradually add to molasses mixture until completely incorporated.
Cover and chill dough for at least an hour.
Preheat oven to 350°.
Roll dough into walnut sized balls (or use your medium cookie scoop!), roll in sugar if desired, and place on baking sheet about 2 inches apart. Bake for 8-10 minutes. I found 8 minutes to be perfect in my oven.
Cool on baking sheet for a few minutes before removing to wire racks to cool.
Somebody obviously enjoyed licking the beater.