I have to admit by this time in the summer I long for a cooler day. Though, not as a respite to the heat, more for the opportunity to turn on the oven and bake. The thought of twisting that dial, and indadvertedly heating the kitchen, when it’s so hot outside doesn’t seem right
With the fortunate cold spell cooling down the summer heat, this week ushered in the very day I needed to whip up these Ginger Molasses Cookies. Not to be confused with a gingersnap cookie which are usually very crispy and spicy. These cookies have just the right blend of spices with the richness of molasses and the zing of crystallized ginger. Crispy at at the edges and soft and buttery soft toward the center, just the way I like them.
Definitely worth turning on the oven for, honey!
- 1/2 cup unsalted butter
- 3/4 cup coconut sugar or organic brown sugar
- 1 large egg, at room temperature
- 1/4 cup molasses
- 2 cups almond flour
- 1/4 cup arrowroot powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp ground ginger
- 1 tsp ground cinnamon
- 1/8 tsp cayenne pepper
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper, or generously grease and set aside.
Place the butter and sugar in the bowl of stand mixer, mix until well combined.
Add the egg and molasses until blended.
In a separate bowl, mix the almond flour, arrowroot powder, baking soda, salt and spices until blended.
Add to the sugar and butter and mix slowly until blended.
Chill mixture in the refrigerator for at least an hour, or up to a few days.
Using a small scoop or teaspoon, make small balls, about an inch in diameter and place 2 inches apart on lined cookie sheets.
Bake 12-15 minutes, rotating cookie sheet halfway through baking time.
Remove from oven when cookies have spread and are a rich brown color. Let cool for a few minutes on baking sheet then remove to wire rack to cool completely.
Cookies will become more crispy as they cool, store in a covered container.