Our favorite straight molasses cookie, by far! They’re so soft and moist! And due to the combination of normal molasses and blackstrap molasses they have a really strong–but still smooth–flavor. They also freeze really well… just layer them in a tupperware once they’ve cooled and freeze for up to a month. Enjoy them straight out of the freezer, no need to let them thaw! Or make an ice cream sandwich out of them!
The Wiki page on molasses nicely breaks down the difference between regular molasses and blackstrap molasses.
Ingredients:
1 cup sugar
1/2 cup molasses
1/2 cup blackstrap molasses
1 cup softened butter
1 cup milk
2 tablespoons vinegar
3 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ginger
2 teaspoons cinnamon
1/8 teaspoon clove
5 cups whole wheat pastry flour
extra sugar, for sprinkling
Instructions:
Mix the milk and vinegar and set aside (this makes a buttermilk substitute)
In a large bowl mix the sugar, both molasseses and butter until creamy
Add the milk and vinegar mixture
Add the dry ingredients
Refrigerate for 1 hour (or more)
Roll out on a floured board and cut in circles the size you want
Make sure to leave a good distance between cookies when placing on cookie sheet
Sprinkle the tops with some sugar
Bake in a 375 degree oven for about 7-8 minutes