Ginger-Grape Molasses Cookies

My take on the classic Ginger Snap Cookies, based on the recipe of King Arthur Baking.

I reduced the amount of sugar in the mix since the topping makes them far too sweet, anyway. Also I choose to make them with olive oil, instead of any ‘shortening,’ and of course I use grated fresh ginger that gives them a lovely, fragrant kick.

As for the ‘molasses’ mentioned, the only kind we have here is Grape Molasses, which have a wonderfully deep flavor. In Greece the traditional Moustokouloura (grape molasses cookies) are vegan –no egg– as they are a favorite Lenten treat. But frankly, these gingery ones are far better-tasting and easier (!)

 

 

As for the ‘molasses’ mentioned, the only kind we have here is Grape Molasses, which has a wonderfully deep flavor. In Greece the traditional Moustokouloura (grape molasses cookies) are vegan –no egg– as they are a favorite Lenten treat. But frankly, these gingery ones are far better-tasting and easier (!)

 

 

 For about 3 dozen cookies

 

3/4 cup (138g) olive oil

 

1/2 cup (60g) sugar

 

1/2 teaspoon salt

 

2 teaspoons baking soda

 

1 large egg

 

1/3 cup (113g) grape molasses

 

2-3 tablespoons grated fresh ginger

 

2 1/3 cups (276g)  All-Purpose flour

 

1/2 teaspoon cloves

 

1 teaspoon cinnamon

 

For Coating

½ – 1 cup (50-200 g) sugar, preferably brown or light brown

 

1-2 teaspoons cinnamon

 

 

 

Preheat the oven to 375°F. Line with parchment paper two baking sheets.

Beat together the olive oil, sugar, salt, and baking soda.

Beat in the egg, then add the grape molasses and ginger.

Add the flour and spices, beating to make a smooth, somewhat stiff dough.

 

To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.

Drop the dough in balls into the cinnamon-sugar mixture; a heaped tablespoon scoop is perfect here.

 

Roll the balls briefly in the sugar, then transfer to the prepared baking sheets, leaving at least 1 1/2″ between them; they’ll spread as they bake.

 

Bake the cookies for about 15 minutes, for cookies that are crisp/crunchy  or 3-4 min less, if you like them crisp around the edges, and “bendy” in the center.

Remove the cookies from the oven, and cool right on the pan, or on a rack. They are soft as they come out of the oven but harden later.

 

Cool completely, then store in a jar, at room temperature.

 

 

 

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