I was hankering some big, chewy molasses cookies the other night. In about 30 minutes, I had 2 dozen ginger-colored delights popping out of the oven and into my mouth. Just perfect with all the holiday blends of coffee and tea out right now, or even a glass of milk.
I wanted to share this super quick and easy recipe for ginger molasses cookies. This is the original recipe that I adapted it from.
Again (as with many of the recipes I do for baking), I didn’t have any all-purpose flour in the cupboard, so I substituted whole wheat flour. The only other substitution I made was using real butter instead of margarine. We only had Smart Balance in the fridge and I haven’t tested out baking with it and I really didn’t want to try.
Photo caption (above): One of the few photos that I could find on the page from the original recipe that resembled my finished cookie. They have a great color, a cracking top and glisten of granulated sugar. The whole wheat version that I’ve created may even be slightly darker than this representation.