You’ll be surprised at how smooth and creamy your cookie dough becomes when you make molasses cookies with whole grain sorghum flour. Plus, they’re gluten free.
¾ cup softened butter
1 cup packed brown sugar
2 large eggs
¼ cup unsulfured molasses
1 ¾ cups whole sorghum flour, or 2 1/4 cups white whole wheat flour, plus more as needed
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
Raw, coarse, or sanding sugar (or white sugar) for coating
Recipe courtesy of Sara Baer-Sinnott, reprinted with permission from The Oldways Table, by Sara and co-author K. Dun Gifford. Oldways photo.
Sad Cookieless Mom says: These cookies are pretty terrible, but at least you won’t want to inhale the entire batch. I made it with the white whole wheat flour substitute and I had to add a *ton* of extra flour. So many heaping spoonfuls I lost count, not to mention it took forever to beat in each spoonful before determining the dough was still too sticky. I think the quantity of extra flour may also have thrown off the spicing, because the cookies taste pretty bland. Not much molasses flavor either.
Recipe notes: 6 minutes was short in terms of bake time, too. The second batch of cookies fell apart as I slid them off the baking tray to cool, and the cookies have a bit of a raw flour taste. And golf-ball size balls resulted in 2 dozen cookies around 2.5-3” in diameter and required 2 baking trays/batches. A hint from my friend’s grandmother’s recipe: dredge the ball of dough in the sugar, place on the cookie sheet, and press it down with a flat-bottomed glass.
Given this recipe used 1.5 sticks of butter, 1 packed cup of brown sugar plus quite a lot of turbinado to dredge the cookies in, and 2.5+ cups of flour, next time I may as well make my friend’s grandmother’s molasses cookie recipe, which I know tastes delicious. It can’t be *that* much less healthy.
(1)
Leave a comment