These cookies are delicious. Downright delicious. They are soft and moist, with the deep, rich flavors of maple syrup and molasses blending together beautifully.
Since it is maple sugar season here, I thought I would share a recipe with maple syrup in it. One of my favorite cookie recipes of all time is one of the first ones I ever posted on this blog–the recipe for molasses snaps. I modified that recipe just a bit for these cookies, and put in some maple syrup in place of some of the brown sugar. This change made the cookies even moister and gave them a richer flavor.
There is something so satisfying about using natural sweeteners like molasses (especially blackstrap molasses, which I like to use) and maple syrup. Maybe it’s because I know they contain important minerals found in the good earth (potassium, zinc, manganese, and iron, to name a few), so it feels like these coookies are quite healthy. Or at least nourishing. Perfect for a snack or to stick in the kids’ lunches. They have definitely been disappearing quickly around this house.
It’s March now, and outside my windows the snow is lightly falling. We had another snowstorm a couple of days ago, resulting in another snow day for the kids. Much of our half of the world is thinking about spring, yet we in Michigan are still blanketed in snow. For now, I will take the soft snow. It will be gone soon enough, and my upper body feels stronger from all of the shoveling!
I hope you all have a great weekend!I’m going to take a plate of these cookies over to Angie’s Fiesta Friday, co-hosted this week by two great bloggers–Josette @ thebrookcook and Lily @ Little Sweet Baker.
Maple Molasses Cookies
- 1/2 cup of unsalted butter, at room temperature
- 1/2 cup of brown sugar, firmly packed
- 1/4 cup of pure maple syrup
- 1/4 cup of dark molasses (preferably blackstrap molasses)
- 1 egg
- 1 teaspoon of ground ginger
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of salt
- 2 cups of all-purpose flour, unbleached
- 1 and 1/2 teaspoons of baking soda
Preheat your oven to 375 degrees Fahrenheit.
Beat (or stir vigorously) the butter in a large bowl until creamy. Gradually stir in the brown sugar, maple syrup, and molasses until fluffy. Add the egg, ground ginger, cinnamon, cloves and salt. Stir well to blend.
In a small bowl, combine the flour and baking soda. Slowly add this mixture to the butter mixture, stirring well until just combined.
Drop the dough by rounded teaspoon onto an ungreased baking sheet. Bake in a preheated oven (375 degrees) for about 7 minutes, or until cookies are firm, yet still moist. Let cookies sit on the baking sheet for a minute or two, then transfer to a wire rack to cool. Repeat until all the dough is baked. Enjoy!