Soft Blackstrap Molasses Spice Drop Cookies

🧂 Ingredients

• 1 cup granulated sugar (white or turbinado)
• ½ cup blackstrap molasses

  (substitute regular molasses or black treacle)
• ½ cup butter, melted

  (4 oz or 1 stick)
• ½ cup buttermilk

  (substitute whole milk + 1 tbsp lemon or white vinegar)
• 1 large egg
• 2 ½ cups all purpose flour

  (can substitute half whole wheat flour, or white whole wheat pastry flour)
• 1 ¾ tsp baking soda, sifted
• ¾ tsp salt
• ¾ tsp cinnamon, ground
• ½ tsp ginger, ground
• ¼ tsp cloves, ground

Instructions

• 1 Assemble all ingredients. Preheat the oven to 375℉.
• 2 In a large bowl, or a stand mixer fitted with the paddle attachment, add the
  sugar, molasses, melted butter, egg, and buttermilk. Stir or mix well to
  combine.
• 3 Mix the dry ingredients (flour, baking soda, salt, and spices) in a medium
  mixing bowl, using a whisk or spatula to incorporated all ingredients together
  completely.
• 4 Add the dry ingredients, a half cup at a time, gently stirring between additions
  until all the flour mixture is added .
• 5 Mix gently, using a folding motion, until dry and wet ingredients are mixed into
  a thick batter or very wet soft cookie dough.
• 6 Scoop batter by tablespoons or with a cookie scoop onto a baking sheet (line
  with parchment or silicone baking mat, or grease your cookie sheets, if your
  pans aren't non-stick).
• 7 Bake in preheated oven for 12-15 minutes, removing when the bottoms are
  beginning to brown and the tops are set and glossy. They will firm up slightly
  as they cool.

Nutrition Info