Kirk and I blundered into Hilah Cooking via our Roku box (we kicked cable to the curb a bit back, we have Amazon Prime, so if we want to watch TV, we watch shows on the Roku or via Amazon (which runs through the box). We don’t miss cable!) And hey, without our cutting the freakishly expensive ties (when I found out our digital HD cable was nearly $100 a month, I flipped out…..), I’d not have found Hilah (or Supertaster) and I’d still be watching Food Network and rolling my eyes.
So anyways, due to following Hilah’s Facebook page, I saw her mention her Holiday Cookies: 14 New and Delicious Cookie Recipes (including one for Fido)! book, and being that it was free on Kindle at that point, I picked up a copy:
Holiday Cookies: 14 New and Delicious Cookie Recipes (including one for Fido)!
And wouldn’t you know it had a recipe for Molasses Cookies, which we all know is well-loved in our home.
It was deemed a worthy way to tune out Walker’s not feeling good (did I mention he is now sick, yet again? The baby is feeling great now, the toddler not so much). Cookies are always needed when one feels bad. The cookies were perfect: crisp, chewy, not overly sweet, the spices were not too much (I wavered on adding the clove called for, I really, really don’t like it – but I did, and I will say it worked. Glad I followed the recipe.) Anyhow, the book is a short and sweet read. Simple directions, and to the point. You want cookies? You have no clue how to make them? Go read Hilah’s book.
PS: This recipe can be easily made vegan by swapping the egg out for flaxseed slurry. I note this below – just soak the ground flaxseed in the water for 5 to 10 minutes to hydrate, then whisk till thick. Use the same as the egg.
- ½ cup neutral vegetable oil
- 1 cup granulated sugar, preferably organic
- ¼ cup molasses, preferably organic
- 1 large egg, preferably local, or 1 Tbsp flaxseed meal + 3 Tbsp water
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp fine sea salt
- ½ cup sugar, preferably organic, for rolling
Preheat oven to 375°, line two baking sheets with parchment paper.
Whisk the oil through egg (or flaxseed) in a large mixing bowl till smooth.
Stir the flour through slat in a medium bowl, add to wet, stir till mixed (it is a thick dough).
Make balls with a 1 Tablespoon Disher, compact and smooth with palms, roll in sugar. Place 12 on the baking sheets (9 on the last batch), bake for 10 minutes.
Let rest for a few minutes, then transfer with a small spatula to a cooling rack. Repeat till done.
The cookies get crisper as they cool, store in an airtight container.
Made 33 cookies.