Soft Molasses Cookies with hints of ginger and cinnamon fill the house with an irresistible aroma that inevitably leads to a delicious mouthful or two as well.
We’re about to ring in a new year and all I’m thinking about is the good ol’ days. I guess I have a touch of nostalgia going on.
Auld lang syne.
So that’s why I’m breaking out the molasses. I know some people don’t really have a thing for molasses. Personally, I don’t get it.
I feel the same way about cilantro. How can you not like that stuff! Combined with a little brown rice and topped with pinto beans and a little guacamole? I could eat that all night long! Wait a minute. Weren’t we talking about cookies?
Yes. Cookies. And not just any cookies. Soft Molasses Cookies. Like my grandma used to make. I bet yours probably did too.
So, even if you don’t like molasses, you probably would like these cookies because combined with the spices and other ingredients, you’re tasting nothing but good things.
Yesteryear kinds of good things…
And there’s nothing like ringing in a new year with a little bit of nostalgia for days gone by.
For old time’s sake…auld lang syne.
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup sugar
- ¾ cup dairy-free margarine softened
- 1 tablespoon ground flax seeds
- 1 tablespoon corn starch
- 3 tablespoons water
- ¼ cup molasses
- Additional sugar to roll cookies
Heat your oven to 350F.
Combine flour, baking soda, baking powder, cinnamon, ginger, and salt in medium bowl and stir until combined.
In a separate bowl combine 1 cup of sugar and the softened margarine. Use a mixer to beat until light and fluffy. Add the ground flax seeds, corn starch, and beat for another minute. Finally, addd the molasses and beat again until combined.
Add the dry ingredients and beat on low until it forms into dough.
Roll dough into balls, approximately the size of a tablespoon. Pour some sugar in a plate and roll dough balls in the sugar until lightly coated.
Place prepared balls on a cookie sheet, at least two inches apart. Bake 8-10 minutes, until the cookies are firm and beginning to brown. When they're done, allow the cookies to cool momentarily before transferring them to a wire rack to cool completely.
Store in an airtight container.