Canadian molasses cookies... these are similar to a ginger cookie, but with a zippy of molasses taste. Nice and chewy, they aren't your typical ginger snap kind of cookie. Slow as molasses in January? Well, we guess it's a lot easier to make these in the spring. And check out Lisa's artistic pouring photo below!
Canadian Molasses Cookies - from AllRecipes
1 cup dark molasses
3/4 cup packed brown sugar
1 teaspoon cider vinegar (this flavor is important - don't substitute!)
2 1/3 cups all purpose flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 egg
1/2 teaspoon salt
- In a large bowl, stir together molasses, brown sugar, vinegar, and egg. Notice there's no butter in these cookies!
- Add dry ingredients and mix until well blended.
- Spoon the dough onto cookie sheets, leaving some room for them to spread.
- Bake in 350 F oven for 12 minutes, or until edges are a tiny bit golden. Transfer to baking racks to cool.
Grandma Molasses... the French side of the box.
We thought that added to the authenticity. Parlez-vous Francais?
Artistic!
Pre-baking.
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