Old-Fashioned Molasses Cookies

Here is our healthier version, out of the Bob’s Red Mill Baking Book, that tastes just as great as the originals.

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Submitted By Bob's Red Mill Natural Foods
Here is our healthier version, out of the Bob's Red Mill Baking Book, that tastes just as great as the originals.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 3
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
Here is our healthier version, out of the Bob's Red Mill Baking Book, that tastes just as great as the originals.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 350°F. Lightly oil a baking sheet or cover with parchment paper.



    In a large bowl, cream together the butter with the sugar until light lemon-yellow, about 3 or 4 minutes.



    In a medium bowl, sift together the flours with the baking soda, salt and spices. Beat half of the flour mixture into the butter and sugar, then beat in half of the molasses, scraping down the sides of the bowl as needed. Repeat with remaining flour and molasses.



    Divide the dough into three parts, wrap each in plastic wrap, and refrigerate for at least 1 hour, or overnight.



    Remove one piece of dough from the refrigerator and let soften for 5 minutes. Roll out to a 10-inch square and then cut with a cookie cutter into 3-inch cookies. Press scraps together and chill, and repeat with remaining dough and scraps.



    Bake for 10 minutes or until golden. Cool on wire racks. Yields approximately 40 cookies.



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