Ginger Molasses Cookies with Coconut Sugar
Back to Christmas cookies this week! My family has been making this recipe since I was a kid and it my favorite molasses cookie recipe by far - really soft and chewy with just the right amount of ginger. To make these naturally sweet, I swapped out granulated white sugar for coconut sugar. The cookies taste just as delicious with the only slight difference being a bit of a darker brown color from the coconut sugar.
As a reminder, coconut sugar is the dehydrated and boiled sap of the coconut palm flower. Because coconut sugar goes through minimal processing, it retains many of its inherent antioxidants, vitamins, and minerals - especially in comparison to the standard granulated white or brown sugars, which are heavily processed. For those of you who may not be a big fan of coconut, I just want to note that the coconut sugar does not have a noticeable coconut flavor.
I hope you enjoy this updated take on a Christmas classic!
Makes about 24 cookies
Ingredients
1.5 sticks unsalted butter
150 grams coconut sugar, grind in coffee/spice grinder
90 grams molasses
1 egg
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
220 grams all-purpose flour
Directions
Whisk all dry ingredients together in a small bowl and set aside.
Cream butter and coconut sugar until well integrated and light, 3-5 minutes. Add the egg and molasses and mix well. Add the dry ingredients in small batches and mix until fully combined.
Refrigerate dough at least 12 hours.
Preheat the oven to 350 F. Scoop cookie dough (about a tablespoon each) and place on baking sheets a couple inches apart. Flatten the balls of dough with a glass or your palm. Bake for about 13 minutes. Let cool on baking sheet for a few minutes before transferring to a cooling rack.
