Wednesday, January 4, 2017

Molasses Cookies (with Coconut Oil)

Good to know that you can substitute coconut oil for the Crisco shortening in the recipe on the Grandma's jar. Made them twice this way.

The second time, I learned to melt the coconut oil in the microwave before adding, to make the dough easier to work with.
A simple, flavorful cookie.  Dusted them with sparkling sugar for an extra touch. (Instead of sprinkling them with water, as the original recipe suggests.)

Molasses Cookies
(adapted from the jar of Grandma's Molasses)

3/4 cup softened coconut oil (or shortening like Crisco)
1 cup light brown sugar packed (dark works well too)
1 egg (at room temperature)
1/4 cup molasses
2 1/4 cup flour
2 t. baking soda
1/4 t. salt
1/2 t. cloves
1 t. cinnamon (preferably Vietnamese)
1 t. dried ginger powder

Preheat the oven to 375 degrees F.  Line two cookie sheets with parchment paper.

In a microwave safe vessel, like a Pyrex measuring cup, soften the coconut oil in the microwave until smooth and almost transparent.  Heat for 10 seconds at a time and check.  You want it to be fluid but not too hot.  Cool slightly.

In a large mixing bowl, whisk together the egg and the sugar, then add the molasses and whisk, and then the softened coconut oil.  The residual heat from the coconut oil will help with incorporating the molasses into the mixture and keep it all smooth.  But don't worry if you get a few globs.  Do your best to incorporate it all together.

In a smaller bowl, whisk together the remaining dry ingredients.

Gently stir in the dry ingredients into the wet ingredients to create a dough.

My dough was ready right away to form into balls.  You can chill it it you want or need to.

Roll into balls about the size of a walnut, and then roll them in sparkling sugar or any coarse sugar, like demerara or turbinado.

Place them in rows on a cookie sheet and bake for 10 to 12 minutes.

Let them cool for 5 minutes or so, then using a spatula, remove cookies to a rack to cool completely.

And they froze well, too.


No comments:

Post a Comment