Blackstrap Molasses Cookies (Eggless)

Name: Blackstrap Molasses Cookies (Eggless)
Total time: 70
Yield: 40
Ingredients: ½ cup unsalted butter, softened; ½ cup raw turbinado sugar; ½ cup blackstrap molasses; ¼ cup maple syrup; 3 tablespoons water; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; ½ teaspoon ground cardamom; ¼ teaspoon salt; 2 ½ cups whole wheat pastry flour, or more to taste; 2 teaspoons baking soda; 1 teaspoon baking powder

Recipe by Terri Driver from allrecipes.com

Dessert 1 Hr. 10 Mins.

Ingredients

40 servings

•

½ cup unsalted butter, softened
•

½ cup raw turbinado sugar
•

½ cup blackstrap molasses
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¼ cup maple syrup
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3 tablespoons water
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2 teaspoons ground ginger

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1 teaspoon ground cinnamon
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½ teaspoon ground cardamom
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¼ teaspoon salt
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2 ½ cups whole wheat pastry flour, or more to taste
•

2 teaspoons baking soda
•

1 teaspoon baking powder

Instructions

Preheat the oven to 325 degrees F (165 degrees C).
Mix butter and sugar in a bowl until smooth and creamy. Add molasses, maple syrup, and water; beat thoroughly. Mix in ginger, cinnamon, cardamom, and salt.
Sift 2 1/2 cups flour, baking soda, and baking powder together in a bowl; mix into wet ingredients until combined. Let dough sit for about 10 minutes; it should be thick enough to roll into a ball. If not, add a little more flour.
Scoop 1 tablespoon dough and roll it into a ball. Place on a baking sheet and flatten slightly. Repeat to form remaining cookies.
Bake in batches in the preheated oven until edges are golden, about 15 minutes. Cool on the cookie sheet for 5 minutes before removing to paper towels to cool completely.