These fragrant five spice molasses cookies are crispy on the outside and tender on the inside. They do have a bit of a snap with a gingery bite. Don't be surprised from the touch of savory goodness that comes from my secret ingredient. Read on as I try to SNAP out of it.
It occurs to me now that I am angry. It's a phase that grievers go through. It makes sense to be angry having had such a bright light in my life snuffed out; out of my control. Like a ticking time bomb there are days I explode. I SNAP.
Recently, I have noticed I curse more (not very polite). I get a little road rage and I get pissed off over idiotic things. I've developed an edge; a very sharp edge. And another #*$&'ing thing, my darling husband agrees! It's not pretty and there are days I look in the mirror and don't like what I see. I really need to SNAP out of this.
Recognition of the issue (my anger) and putting a name on it is the first move in a positive direction. Be the bad-ass (or good) of change that you want to be.
Now for my fragrant five spice snap molasses cookies recipe. It's a twist on an old fashioned molasses cookie. They remind me of crinkle cookies in appearance, but without the powdered sugar.
Don't let the soy sauce scare you as it just gives a bit of a salty element. Slightly crispy on the outside this cookie gets its snappy flavor from Asian 5 spice powder. I make it a habit to add at least one new recipe to my holiday cookie tray. I hope this one fills an empty place on yours. Let me know if you bake them.Print
Don't let the soy sauce scare you. It's a tasty salt substitute that adds a bit of savory to these sweet bites.
2 ¼ cups all-purpose flour
2 teaspoons Asian 5-spice
1-teaspoon baking soda
1 cup packed dark brown sugar
¼ cup canola oil
1-tablespoon low sodium soy sauce
1 cup sliced almonds
½ cup chopped crystallized ginger
¼ cup granulated sugar
- Heat oven 350F. Line two baking sheets with parchment paper.
- In mixing bowl, whisk flour, spice and baking soda; set aside.
- In another large mixing bowl, beat brown sugar, oil and molasses with an electric mixer for 3 to 5 minutes or until well mixed.
- Add the soy sauce and egg; blend well.
- With the mixer running, slowly add dry ingredients, beating until well mixed.
- Add ginger and almonds; mix until combined.
- Using a small cookie scoop, scoop out dough balls into granulated sugar, rolling in sugar to coat.
- Place on prepared baking sheets 1 to 2-inches apart. Bake 12 to 13 minutes or until cookies look crackled on top.
- Transfer cookies on parchment to cooling racks. Cool completely.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies
- Method: baking
- Cuisine: Asian
Keywords: ginger snap, snack, dessert, asian