recipe by Georgia Sparling
A lighter variation on the traditional molasses cookie, this version uses cider syrup but doesn’t skimp on the spice.
1 cup sugar, plus more for rolling
1 stick unsalted butter, at room temperature
1 large egg
1/4 cup plus 1 tablespoon boiled syrup*
2 cups whole wheat pastry flour (feel free to substitute unbleached white flour)
1/2 teaspoon baking soda
2 teaspoons ground ginger
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1. In a small mixing bowl, cream sugar and butter with an electric mixer until light and fluffy. Add egg and beat until incorporated. Do the same with cider syrup.
2. In a large bowl, combine dry ingredients. Pour butter mixture into dry ingredients, beating at low speed until fully incorporated. Alternately, use a wooden spoon to mix dough.
3. Scrape dough off sides of bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
4. 30 minutes before baking, preheat oven to 375˚F.
5. Line baking sheet with parchment paper. Fill a small bowl with about 4 tablespoons of sugar. Form chilled dough into walnut-sized balls. Roll in sugar and place on prepared baking sheet, spacing about 1 1/2 inches apart.
6. Bake cookies for 15 minutes, until top is crackled slightly and edges just begin to brown. Transfer cookies to a cooling rack and allow to cool. Once cool, cookies can be stored in an airtight container for up to 5 days.
Makes approximately 2 1/2 dozen cookies.
cook’s note: You can also make your own boiled cider at home. Click here for the recipe.
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