![]() Baking soda – It reacts with the molasses and brown sugar to help the cookies rise.All-purpose flour – For the most precise measurement, use the spoon-and-level method.Room temperature butter will work here too. The exact timing depends on its initial texture, which varies based on the temperature of the kitchen. To achieve the right consistency, I usually pop it in the microwave for around 15 seconds before I start to bake. Coconut oil – For this recipe, your coconut oil should be soft, but not melted.This combination also contributes to the cookies’ delicious chewy texture. Dark brown sugar and white sugar – For sweetness.My favorite brand is Wholesome Sweeteners. Molasses, of course! I make these cookies with unsulphured blackstrap molasses, which gives them a rich molasses flavor and dark color.Something else I love about this molasses cookie recipe? It’s totally vegan! It comes together with these basic ingredients: Baking them has become a new Christmas tradition in our house. Since then, I’ve baked countless batches of these molasses cookies, and Jack and I still can’t get enough. After the first time I made them, I liked them so much that I couldn’t resist nabbing one for breakfast the next morning. It’s quick and easy to make (you don’t even have to chill the dough!), and it yields really wonderful cookies. I think you’re going to love this molasses cookie recipe. Pair one with a cup of hot chocolate, and you have an unbeatable holiday treat! They have crisp edges, soft middles, and a rich, spiced flavor that’ll warm you up in an instant. What could be more fitting? These chewy molasses cookies are perfect for cold, wintry days. As I sat down to write this molasses cookies post, I watched some of the first snow of the year drift past the window.
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