These cookies are a variation on ginger snap cookies, made with natural sugars and a combination of delicious spices. Molasses adds a delectable sweetness to the cookies and a punch of potassium and magnesium.
- 4 1/2 oz butter (vegan butter optional)
- 3/4 cup coconut palm sugar
- 1/2 cup molasses
- 1 tbsp cold water
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- pinch salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Preheat oven to 350 degrees.
Combine butter and sugar until creamy.
Add molasses and water and mix on a low speed until combined.
Add dry ingredients and mix on a low speed until combined.
Make balls with an ice cream scoop, 3.45 oz for each ball.
Roll in additional coconut palm sugar.
Bake for 5-10 minutes.
Makes 9 cookies.
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