Blackstrap Molasses Cookies (Eggless)
Soft, chewy, delicious blackstrap molasses cookies made with whole wheat, ginger, and maple syrup, but without eggs.
- Preparation:
- Cooking:
- Total:
- Serves: 40 persons
Ingredients
- ½cup unsalted butter, softened
- ½cup raw turbinado sugar
- ½cup blackstrap molasses
- ¼cup maple syrup
- 3tablespoons water
- 2teaspoons ground ginger
- 1teaspoon ground cinnamon
- ½teaspoon ground cardamom
- ¼teaspoon salt
- 2½ cups whole wheat pastry flour, or more to taste
- 2teaspoons baking soda
- 1teaspoon baking powder
Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).Step 2
Mix butter and sugar in a bowl until smooth and creamy. Add molasses, maple syrup, and water; beat thoroughly. Mix in ginger, cinnamon, cardamom, and salt.Step 3
Sift 2 1/2 cups flour, baking soda, and baking powder together in a bowl; mix into wet ingredients until combined. Let dough sit for about 10 minutes; it should be thick enough to roll into a ball. If not, add a little more flour.Step 4
Scoop 1 tablespoon dough and roll it into a ball. Place on a baking sheet and flatten slightly. Repeat to form remaining cookies.Step 5
Bake in batches in the preheated oven until edges are golden, about 15 minutes. Cool on the cookie sheet for 5 minutes before removing to paper towels to cool completely.