This recipe originally came from The Little Red Barn recipe book under the name of "Mrs J's Molasses Cookies" but I have modified the spices and changed it over to the Rapadura sugar which really brings a warm caramel flavour.
The slight sweetness of the Cinnamon takes a little of the edge off the Ginger too.
These cookies will start out slightly crispy then develop a lovely chewy texture over a couple of days.
Many thanks to Daniel for sharing this one!
- 112g softened butter
- 195g Rapadura sugar
- pinch salt
- 1 large egg
- 55g molasses
- 250g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
Preheat oven to 180C convection and ensure you have two large baking trays.
In a large bowl cream the softened butter, Rapadura sugar and salt. Add the egg and combine. Add the molasses and combine.
In a medium bowl sift together the plain flour, bicarbonate of soda, ground cinnamon and ground ginger.
Working briskly, add the dry ingredients to the butter/sugar mixture and combine well. It will make a slightly stiff cookie dough.
Place walnut-sized spoonfuls onto the baking trays, allowing room to spread. Any unused dough can be wrapped and frozen to bake later.
Bake at 180C Convection for 14 minutes. Lower trays may need an extra minute or two.
Allow to cool on the trays for 5 minutes then transfer to a wire rack to cool completely (and don't eat them all at once!).