It was by pure chance that I came across a jar of St Aubin 1819 molasses at Le Bois Cheri restaurant boutique during an impromptu visit. This viscous syrup used to be readily available from sugar cane factories as a byproduct of the sugar industry. Richly endowed with vitamins and minerals due to its unrefined nature, molasses make a wonderful addition to homemade cookies. These lovely sugar-coated cookies studded with dried cranberries, from In Katrina’s Kitchen, perfectly bring out the pungent bittersweet note of natural molasses, making them deliciously soft and chewy. And that’s only a prelude to my Christmas baking…
CRANBERRY MOLASSES COOKIES
1/2 cup butter, softened
1/4 cup molasses
3/4 cup granulated sugar
1 egg, room temperature
1/2 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon baking soda
2 cups all purpose flour
1/2 cup dried cranberries
- Preheat the oven to 350 degrees Celsius. In a bowl or stand mixer, cream butter and sugar together.
- Scrape bowl prior to each new addition. Add molasses and egg and beat again. Mixture may be lumpy.
- Add baking soda, spices and flour. Mix until smooth. Add cranberries and mix with a wooden spoon.
- Form 1 inch balls. Roll them in sugar and transfer them to a baking sheet lined with parchment paper.
- Space the cookies 1-2 inches apart. Bake for 10-11 minutes until they turn golden but still soft to touch.
- Let cookies rest for 1 minute before transferring to a wire rack to cool. Makes roughly 3 dozen cookies.
Cranberry & Molasses