Blackstrap Molasses Cookies (Eggless)
Soft, chewy, delicious blackstrap molasses cookies made with whole wheat, ginger, and maple syrup, but without eggs.
- Serves: 40 persons
- 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
Step 1Preheat the oven to 325 degrees F (165 degrees C).
Step 2Mix 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 3Sift 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 4Scoop 1 tablespoon dough and roll it into a ball. Place on a baking sheet and flatten slightly. Repeat to form remaining cookies.
Step 5Bake 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.