Blackstrap Molasses Cookies
This recipe was submitted by Margaret Hanes from Davisburg, MI during our March Recipe Contest. These are delicious old-fashioned molasses cookies that Margaret swears are made even tastier when Golden Barrel Blackstrap Molasses is used. We couldn’t agree more. 🙂
Margaret has lots of experience baking these molasses cookies–over 50 years, to be exact! They’re her “signature cookie” and ever since discovering Golden Barrel blackstrap molasses years ago when her sister lived in PA, she’s sold on the robust taste of this Lancaster County staple. After a fruitless search in her local Michigan grocery stores, she’s thrilled that she can now order the same tasty products online. (<–her words, not mine!) So yay for modern technology!
One thing I did differently from Margaret was I swapped out the canola oil (originally called for in this recipe) with Golden Barrel coconut oil. I’ve experimented in the past with making molasses cookies with three different fats–butter, shortening, and coconut oil and while I’m a butter girl through and through, the cookies made with coconut oil were my favorite. These cookies are delightfully chewy and have incredible flavor. Plus by making them this way, you receive the healthful benefits of coconut oil! (And don’t forget all the benefits of blackstrap!) That’s a win/win right there in my book.
I also used Golden Barrel organic cane sugar. This type of sugar is courser and a bit darker than refined white sugar. It makes the perfect sugar to dip the cookies into for that crunchy sugary coating.
I used a cookie scoop to keep the cookies uniform in size. If there’s one thing I can’t stand is wonky-shaped cookies–a giant one next to a dinky one. And of course this is a big deal when you have three little boys who always search for the biggest cookie. 😉 Momma’s got this covered. All the same size, baby!
Perfectly crinkly, crunchy on the outside, chewy in the middle…I mean, you just have to make these, guys. You don’t even have to break out the mixer. Grab a bowl and your wooden spoon and you’ll feel like Betty Crocker, all old school-like. You may even don an apron if you feel so inclined. 🙂
Here is a picture that Margaret sent us of her husband enjoying her tasty blackstrap molasses cookies. Now that’s a plate of cookies! Thanks, Margaret, for sharing your recipe with us. Just like your husband, we love these cookies! 😉