CAPTAIN MORGAN'S BLACKSTRAP MOLASSES COOKIES
Make and share this Captain Morgan's Blackstrap Molasses Cookies recipe from Food.com.
Provided by Potagekempcc
Categories Dessert
Time 1h10m
Yield 18 Cookies
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350°F and line 2 sheet pans with bakers's paper.
- In a bowl sift together flour, baking powder, baking soda, salt, allspice, mace, cinnamon, cloves and fresh nutmeg.
- Use a Kitchen-Aid with a paddle. Beat sugar and butter until fluffy about 2-3 minutes. Add egg, Captian Morgan's Rum, Blackstrap Molasses and beat at low-speed for 3-4 minutes.
- Add dry ingredients in small amounts until flour has been incorporated and mix until batter is smooth.
- Roll cookie dough into a ball, place in a bowl, cover with plastic and chill for 1 hour.
- Use a 2-ounce scoop for uniform size. Roll dough in the palm of your hand to form a ball. Place on sheet pans about 2 inches apart. Slightly flatten cookies. Place walnut pieces on cookies and dust with a little fine sugar.
- Bake cookies at 350 F for 8-10 minutes.
- Chef's Note: You can substitute Splenda Brown Sugar for the brown sugar.
Nutrition Facts : Calories 219.7, Fat 7.8, SaturatedFat 3.6, Cholesterol 23.9, Sodium 152.4, Carbohydrate 34.9, Fiber 0.8, Sugar 18.6, Protein 2.7
BLACKSTRAP MOLASSES COOKIES (EGGLESS)
Soft, chewy, delicious blackstrap molasses cookies made with whole wheat, ginger, and maple syrup, but without eggs.
Provided by Terri Driver
Categories Molasses Cookies
Time 1h10m
Yield 40
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix butter and sugar in a bowl until smooth and creamy. Add molasses, maple syrup, and water; beat thoroughly. Mix in ginger, cinnamon, cardamom, and salt.
- Sift 2 1/2 cups flour, baking soda, and baking powder together in a bowl; mix into wet ingredients until combined. Let dough sit for about 10 minutes; it should be thick enough to roll into a ball. If not, add a little more flour.
- Scoop 1 tablespoon dough and roll it into a ball. Place on a baking sheet and flatten slightly. Repeat to form remaining cookies.
- Bake in batches in the preheated oven until edges are golden, about 15 minutes. Cool on the cookie sheet for 5 minutes before removing to paper towels to cool completely.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 12.1 g, Cholesterol 6.1 mg, Fat 2.4 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 1.5 g, Sodium 93.4 mg, Sugar 5.3 g
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