Candied Ginger & Blackstrap Molasses Cookies

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(The cute bunny mug above is from an awesome new bakery in Toronto called Maman Toronto.)

Today’s cookie recipe is a tender, old-fashioned ginger molasses cookie with a classic spice blend. Magically spicy and just like grandma makes ’em.

These wondrous cookies are concocted with blackstrap molasses, which, despite being a sweetener, are a great source of important minerals. In fact, 1 tbsp. of this dark brown syrup provides you with 27% of your daily manganese need (manganese helps for bone formation and helps you metabolize macronutrients) and 15% of your daily iron need (iron is an ally as it helps make up hemoglobin/red blood cells and thus carries oxygen around your body).

Cue the candied ginger. I love candied ginger. Its taste is so outstanding – so sweet, yet so spicy. It burns my throat as I gobble it down but I can’t stop myself. I do believe I’m a rare breed though, in that I doubt many people eat candied ginger like it ain’t no thang. Anyhow, my love for candied ginger has pushed me to find a recipe I could incorporate it into, and here we are 🙂 In these cookies, it adds a beautiful zing and extra chewiness – not to mention it is anti-inflammatory and great for digestion.

Bottom line: When you make these, your cookie jar will be empty for sure.

Let’s make them, shall we?

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As good as it gets 😉

Candied Ginger & Blackstrap Molasses Cookies

Makes about 14 cookies

Ingredients:

  • 1 cup whole-wheat pastry flour
  • 1/4 cup Earth Balance
  • 2 tbsp. sunflower oil
  • 2 tbsp. Blackstrap molasses
  • 1/2 cup sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 70 g candied ginger, chopped finely
  • 1/8 cup sugar, for coating cookies

Instructions:

  1. Preheat oven to 350 degrees.
  2. Combine dry ingredients in one bowl and wet ingredients in another.
  3. Add wet ingredients to dry ingredients and mix well, avoiding overtaxing the batter.
  4. Roll batter into balls (about 1 tbsp. each) and place on a lined or oiled baking sheet.
  5. Bake for about 20 minutes or until cookies are golden and cracked at the top.
  6. Cool for a couple minutes.
  7. Chow down!

Bite into these classic & soft cookies now! 🙂

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