I’ve been sitting on these cookies for awhile. By awhile, I really mean, years. Back in the way back days, when I first started blogging I received this recipe for Apple Molasses Cookies from a virtual blog friend. She said it was a secret recipe. It’s not so secret now, since she has since published it, and I have made it numerous times for friends, for coworkers, and the most recent batch: for myself.
Apple and Molasses Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
These Spiced Apple and Molasses Cookies are soft and sweet, featuring applesauce, molasses, and a warm blend of spices. Perfect for a cozy treat any time of the year.
Ingredients
For the cookies:
- 1/4 cup softened coconut oil
- 1/4 cup softened vegan butter
- 1 1/2 cup sugar
- 1 cup brown sugar
- 1/2 cup applesauce, preferably homemade and unsweetened
- 1/2 cup molasses
- 2 large eggs
- 2 ½ cups whole wheat flour
- 2 ½ cups spelt flour
- 2 1/4 tsp baking soda
- 4 tsp ground ginger
- 4 tsp ground cinnamon
- 3 tsp ground cloves
- 1/2 tsp salt
- 1/4 tsp baking powder
- hearty pinches of allspice, nutmeg, and cardamom (cardamom is optional)
- 1/4 cup finely chopped candied ginger
for rolling:
- 1/3 cup granulated sugar
- hearty pinches of allspice, nutmeg, cardamom, cloves and cinnamon
Instructions
- In mixer, cream together the coconut oil, vegan butter and sugars until fluffy. Add the applesauce and molasses, and eggs (one at a time).
- Meanwhile, sift together the dry ingredients. Add in the candied ginger, and mix well to evenly distribute the pieces. by the 1/2 cup full add the dry ingredients to the mixer. Scrape the bowl often.
- At this point, you can either chill in fridge for a few hours and bake right away, or you can allow it to chill over night.
- When ready to bake, preheat oven to 350F and combine ingredients for rolling. Prepare baking sheet with parchment paper.
- Shape cookies with ice cream scooper. The one I use is just shy of a tablespoons worth. Roll into a ball and then roll in the spiced sugar. Place on prepared baking sheet, allowing for some space as these cookies will spread a little. Bake for 10-12 minutes.
- Allow to cool completely. Can be stored at room temp for up to a week in tightly sealed container. Best eaten the next day.
- Can be rolled, without rolling in spiced sugar, and then frozen. Freeze in single layer and then store in freezer bag. To bake then, remove balls from freezer and allow to thaw to room temp, roll in spiced sugar and bake as directed. I typically take out however many I want, and leave in fridge over night to bake the next morning.
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week. For a variation, try adding a handful of raisins or chopped nuts to the dough. If you prefer a less sweet cookie, reduce the sugar slightly. These cookies are also a great way to use up homemade applesauce.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15
- Sodium: 120
- Fat: 6
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 15
Frequently Asked Questions
Can I use fresh apples instead of applesauce in the Spiced Apple and Molasses Cookies?
Using fresh apples instead of applesauce is not recommended, as the recipe relies on the moisture and sweetness of the applesauce for the right texture and flavor.
What type of molasses should I use for these cookies?
For the Spiced Apple and Molasses Cookies, it’s best to use unsulfured molasses, as it has a milder flavor that complements the spices without overpowering them.
How do I ensure my cookies come out soft and chewy?
To achieve soft and chewy cookies, make sure not to overbake them; remove them from the oven when they are just set and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
