16 November 2012

Perfectly Seasonal Cookies! Ginger Pumpkin Molasses.

These tasty spiced cookies are gigantic and have pumpkin seeds on top! Obviously this means they are great! Bake them crunchy-crispy style or soft and chewy. I prefer mine to be a little mix of both: crunchy edges, soft centers. All you have to do is vary the baking time depending on what you're in the mood for. It's all you. ALL you. 

Also, side note, The Jealous Sound (from 2003! woah) has recently released a new album... and it's not bad! Check it out if you were a back in the day fan : here !

Ginger Pumpkin Molasses Cookies
makes 24 large cookies

360g sunflower oil
200g blackstrap molasses
230g water
80g maple syrup
470g cane sugar
2 Tbsp vanilla extract
1-2 tsp orange zest

930g all purpose flour
1 Tbsp + 1/2 tsp baking soda
1/2 tsp sea salt
10g ground ginger
5g ground cloves
4g ground cinnamon
230g toasted pumpkin seeds plus more for sprinkling on top

Preheat oven to 350 degrees and line a couple baking sheets with parchment paper.

In a large bowl, whisk together the oil, molasses, water, maple syrup, sugar, vanilla and orange zest.

In a smaller bowl, sift in the flour, baking soda, salt and spices. Add the pumpkin seeds.

Pour the wet ingredients into the dry and mix until all flour is absorbed and then get in there with your hands to make sure all of the ingredients are properly incorporated. The cookie dough will be pretty soft, kinda like play dough! Don't worry, you're doing it right.

Using a large ice cream scoop or just a regular spoon, scoop large portions of cookie dough onto baking sheets and flatten slightly with the palm of your hand.
Sprinkle cookies with coarse or regular cane sugar and toasted pumpkin seeds.

Bake cookies in your preheated oven for about 7-10 minutes depending on whether you want them chewy or crunchy and also depending on your oven strength!

Hope y'all enjoy these luscious treats! Enjoy your day!

PS: some candied ginger would be a nice addition! 

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