Welcome to Christmas my friends! I love baking, eating, and sharing these cooking all through the winter season… but especially at Christmas time. This recipe is my take on the classic soft-chewy molasses cookie… with a huge punch of ginger!
A note on Molasses:
Not all Molasses is the same. Just read the comparison of Nutrition facts on these two bottles. One is a regular grocery store brand, the other is an all natural organic brand I picked up at a more health conscious grocery store. It has a WILDLY INCREASED amount of IRON!
SO many women I know are mildly-severly Anemic. Anemia is a fairly common Iron deficiency that leaves you feeling extremely tired, short of breath, and susceptible to infections…just to name a few. Adding a few Tablespoons of Molasses into your daily diet is a great way to boost your iron.
Or, just eat a few of these cookies.
I made these in a food processor… but your KitchenAid will do nicely too!
Ginger Ginger Ginger… these cookies have FRESH grated, powdered and crystalized Ginger
While you can of course roll these in Blonde Coconut Sugar, I find that using Washed Raw Sugar gives them the beautiful Holiday Sparkle we all love.
And you may just find yourself eating more than one…
1 cup Almond Flour
1 1/4 cup White Rice Flour
2 tsp ground ginger
1 Tbsp fresh grated ginger
1/3 cup crystalized ginger, roughly chopped
3/4 tsp cinnamon
1/4 tsp sea salt
1 tsp baking soda
1/4 tsp xanthin gum
1 Tbsp water
1/4 cup molasses
1/2 cup grass-fed butter, softened
1/4 cold coconut oil, not in liquid form.
1 cup coconut sugar or washed raw sugar ( plus another 1/4 cup for rolling the cookies in)
Preheat oven to 350 degrees F (175 degrees C). Sift together the flours, ginger, baking soda, cinnamon, cloves, and salt and xanthin gum. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.
Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.