Chewy Cinnamon-Molasses Cookies
Sunday afternoon, still a bit woozy from an early wake-up and a day of erranding and house-cleaning, I had the apartment to myself while DW was on his run. As the day waned I started thinking about tea time and though I had macarons on the counter I fixed on the idea of cinnamon cookies – a la the Sebastopol Cookie Company – and so created a quick recipe. I was happily please with the result: not-too-sweet, run through with spices, chewy from the molasses. Perfection. I am dying to try to make these vegan, and perhaps will try subbing in different ground nuts (hazelnuts? pecans?) at some point.
4 tbsp unsalted butter, melted
½ cup packed light or dark brown sugar
2 tbsp molasses
1 large egg
½ tsp baking soda
1 tbsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground ginger
1/8 teaspoon of sea salt
2 cups ground almonds or almond flour
Heat the oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl, whisk the butter with the brown sugar, molasses and egg. In another bowl, whisk together the baking soda, ground spices, salt, and ground almonds. Pour dry mixture into the butter-molasses mixture and stir well to combine.
With a spoon or your fingers, create balls of dough, about an inch in diameter, and place them on the baking sheets. Gently flatten with a fork dipped in water and sprinkle with granulated sugar.
Using a fork, gently press the cookies to flatten. Sprinkle with the sugar.
Bake for 10 to 12 minutes, until cookies are set and slightly firm to the touch. Remove from oven, let cool on pan 5 minutes, then remove to a rack to cool completely.