A classic spicy-sweet cookie made with blended regular and whole wheat flour.
10 ingredients
3/4 cup Butter unsalted
3/4 cup packed Brown sugar
1 large egg Egg whole raw
1/4 cup Molasses
2 cup Flour whole wheat
2 tsp Baking soda
1/4 tsp Salt
1 tsp Ginger ground dry
1 tsp Cinnamon ground
1/2 tsp Cloves ground
8 steps
- Preheat oven to 350F and grease 2 baking sheets.
- In a large mixing bowl, cream the butter and brown sugar.
- Add the egg and molasses to the butter mixture and mix until combined.
- Add the whole wheat flour, baking soda, salt, cloves, cinnamon, and ginger. Mix until a dough forms.
- Roll the cookie dough into 24 equally-sized balls about one inch in diameter.
- Place each dough ball about 1 1/2 inches (4cm) apart on your baking sheet. Flatten each dough ball slightly with the back of a spoon.
- Bake for 10-12 minutes or until lightly browned.
- Cool for 5 minutes on a cooling rack before eating.
1 serving = 1 cookie
Tips:
-Chilling your cookie dough for 1 hour before baking is encouraged but not necessary for this recipe. The dough will be sturdy without chilling and will not spread much when baking.
-Use light or dark molasses for this recipe, but NOT blackstrap molasses. Blackstrap molasses is better suited for savory dishes and will make cookies dry and bitter.
-You may roll cookie dough balls in turbinado or granulated sugar before placing on baking sheet. Keep in mind this will slightly increase calories per serving.
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