Blackstrap Molasses Gingerbread Cookies

Molasses Gingerbread Cookies Scientifically Sweet

WebDec 14, 2017 · Instructions. In a medium bowl, whisk together flour, baking soda, spices and salt; set aside. In the bowl of an electric stand mixer …

Rating: 5/5(2)
1. In a medium bowl, whisk together flour, baking soda, spices and salt; set aside.
2. In the bowl of an electric stand mixer fitted with the flat beater/paddle attachment, cream together butter and brown sugar on medium speed until somewhat light and fluffy but still grainy, 1½ to 2 minutes.
3. Beat in molasses until well incorporated, about 10 seconds. Add egg and beat until smooth and mixture no longer looks curdled, about 25 seconds. Beat in milk until well combined. Scrape down the sides of the bowl with a rubber spatula several times during mixing.
4. Add half of the flour mixture and beat on low speed until mostly combined, about 15 seconds. Add remaining dry ingredients and beat just until evenly blended. Do not over mix. The dough will be rather stiff but still soft and smooth. Place a piece of plastic wrap directly over the surface of the dough to cover it and refrigerate for about 2 hours.

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Keto Molasses Cookies Soft & Chewy Low Carb …

WebDec 18, 2019 · MIX THE WET INGREDIENTS: In a large mixing bowl, beat the eggs with the almond butter, softened coconut oil, sugar-free maple …

Rating: 5/5(5)
1. Line a large baking sheet with parchment paper and set aside.
2. MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, molasses, maple syrup and vanilla until smooth.
3. STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, allspice, salt and stir well until combined.
4. CHILL DOUGH: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. I do not usually have to chill mine.

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