Molasses, spices and raisins cookies

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Molasses, spices and raisins cookies

Production: 24 – Cookies
Preparation: 15 Minutes
Cooking: 15 Minutes

Bursting with flavors and popular with a glass of milk or a strong coffee, those molasses cookies are real classics.

Molasses, long considered “the poor’s sugar” was often used in local recipes in North America. While the white sugar, produced in the West Indies, was sent to the rich’s tables of Europe, molasses, main by-product of sugar cane refining, was distributed in the American colonies. It was with honey and maple, the main sugar used in most peasant recipes.

In our recipe, the taste of molasses combines with the flavors of cinnamon, ginger and nutmeg to produce a dessert full of flavor. All complemented by the addition of large dried grapes (Thomson) that adds mellow and sweet to every bite.

Molasses, spices and raisins cookies

Molasses – [1 cup]  (250 ml.)
Brown Sugar – [1 cup]  (250 ml.)
Butter – [1 cup]  (250 ml.)
Milk – [1/2 cup]  (125 ml.)
Cider vinegar – [1/2 tablespoon]  (8 ml.)
Eggs (large) – [2]
Flour (all purpose) – [5 cups]  (1,3 L.)
Dark Dried Raisin – [1 1/2 cup]  (375 ml.)
Ground ginger – [2 teaspoons]  (10 ml.)
Ground Cinnamon  – [1 teaspoon]  (5 ml.)
Ground Nutmeg – [1 teaspoon]  (5 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Baking Powder – [1/2 teaspoon]  (3 ml.)

1- Preheat the oven to 350F (180C).
2- In a large bowl, combine flour, ginger, cinnamon, nutmeg, salt and baking powder. Set aside.
3- In a second large bowl, combine molasses, brown sugar, eggs and butter to obtain a uniform mixture.
4- In a small bowl, combine milk and vinegar and pour into the sugar mixture.
5- Slowly add the dry ingredients in the liquid mixture.
6- Add the raisins and toss gently to distribute in the dough.
7- Place dough balls on a cookie sheet. Flatten with a fork or finger for thin wafer or leave in ball for soft cookies.
8- Bake for 12 minutes for thin wafers.
9- Bake 15 minutes for soft cookies.