Soft Ginger Molasses Cookies

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<figure><img src="https://static.wixstatic.com/media/b6829f_809abe1e675d40e7a17e0b488776309a~mv2_d_4860_3341_s_4_2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" ></figure><p>Ginger Molasses Cookies are a holiday staple with hot cocoa and jolly music. They are easier to make than rolled gingerbread cookies and still fill your home with all the smells of cinnamon and exotic spices from the orient. In this recipe we used fresh grated ginger for the most distinct flavor, but you may use dry ginger if you’d like. We also favor adding a little vanilla to the dough, as it mellows the flavors and marries them. We also love them with a good coating of Raw sugar. Raw sugar is the residue left after sugarcane has been processed to remove molasses and refine the sugar crystals. With flavor similar to brown sugar, it should not be confused with brown sugar. We coat these cookies in Demerara sugar, a coarse-textured, dry, raw sugar from the Demerara area of Guyana just before baking and it gives them a crispy sugary coating that compliments the soft ginger cookies remarkably well. </p><figure><img src="https://static.wixstatic.com/media/b6829f_44668591688c4c8b900b63942871364a~mv2_d_3456_4734_s_4_2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" ></figure><p> </p><h3><strong>Soft Ginger Molasses Cookies</strong></h3><p> </p>n<p>¾ cup butter, softened</p>n<p>1 cup sugar</p>n<p>1 large egg</p>n<p>¼ cup blackstrap molasses</p>n<p>1 tsp. vanilla</p>n<p>2 ½ cups <strong>Panhandle Milling Organic All-purpose Flour</strong></p>n<p>2 tsp. fresh grated ginger root (or 1 tsp dry ground)</p>n<p>1 tsp. baking soda</p>n<p>2 tsp. ground Saigon cinnamon</p>n<p>½ tsp. ground cloves</p>n<p>½ tsp. salt</p>n<p> </p>n<p>1/2 cup Raw Demerara Sugar for Garnish</p>n<p> </p>n<p><strong>Directions:</strong></p><ul>n <li>In a large bowl, cream butter and sugar until light and fluffy. </li>n <li>Beat in egg, molasses and vanilla. </li>n <li>Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. </li>n <li>Roll into 1-1/2-in. balls, then roll in Raw sugar. </li>n <li>Place 2 in. apart on ungreased baking sheets. Bake at 350°F until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.</li>n</ul><p> </p>n<p> </p>n<p>#cookies #dessert #KamutAllPurposeFlour</p>

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