Ginger Molasses Cookie Recipe

Ginger Molasses Cookie Recipe

Lisa Keys

Don't let the soy sauce scare you. It's a tasty salt substitute that adds a bit of savory to these sweet bites.

5 from 3 votes

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Prep Time 10

Cook Time 12

Total Time 22

Course cookies

Cuisine Asian

Servings dozen cookies

Calories 103 kcal

Ingredients

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
⅓ cup molasses
1 tablespoon low sodium soy sauce
1 egg
1 cup sliced almonds
½ cup chopped crystallized ginger
¼ cup granulated sugar

Instructions

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.

Nutrition

Serving: 1 cookieCalories: 103kcalCarbohydrates: 18gProtein: 2gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 5mgSodium: 51mgPotassium: 84mgFiber: 1gSugar: 11gVitamin A: 7IUCalcium: 20mgIron: 1mg

Keyword Asian, dessert, five spice, ginger snap, molasses, snack

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