Molasses cookies are chewy compared to any normal cookies. If it is made with wholesome flour with added ginger flavour, there’s nothing like it. It finally transforms into an absolute delicious wholesome snack for small kids or elders. Here is my Healthy, no all-purpose flour Ginger Molasses Cookies.
It is easy to make, with no rolling or freezing. Make the dough, scoop it out, roll this in crystal sugar and bake. That is, it. Stays good for a week or more.
If you want to make a huge batch, follow as it is. Otherwise, please make it half and proceed. Here I have taken multi millet flour (morning porridge powder) and whole wheat powder. You can play with the flour or straight away use All purpose flour or whole wheat flour according to your choice.
Ingredients:
Flour quantity – 4 ½ cup (porridge powder + whole wheat)
Butter – 300 grams (softened)
Brown sugar – 2 cups
Molasses / Jaggery syrup – ½ cup
Eggs – 2
Cooking soda – 4 tsps.
Ginger powder – 1 table spoon
Cinnamon powder – 1 tsp
Chocolate chunks/ chips – as needed (optional)
Salt – 1 tsp
Sugar – to coat
Method:
-Whisk all the dry ingredients (flour, cooking soda, ginger powder, Cinnamon powder, salt, chocolate chips.
-Take a big bowl or a processor, cream butter and sugar. Add eggs one by one and beat.
– Add molasses and beat one more time. Pour mixture of dry ingredients and prepare a dough.
-Place this dough (little sticky dough) in a fridge by closing a cling wrap, for one or two hours.
-Pre heat oven at 170 °C.
-Take out the dough, scoop out, roll the top part in crystal sugar and place it on the butter paper lined cookie tray.
-Bake for 12 to 15 minutes. Remove, cool and store it in an air tight bottle.
Note:
-If you don’t have Molasses, please melt half cup of jaggery powder in little water and boil until it is thick and use it.
You can mix sugar crystals with half tsp of ginger and cinnamon powder to get more flavour.
I have made plain cookies as well as with chocolate chunk and both tastes equally good and stays good for many days.