Chai Molasses Cookies

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A wonderful new holiday recipe with a blend of coconut and molasses. Great for a holiday cookie exchange.

1 cup salted butter, room temperature

1 egg

¾ cup coconut sugar

½ cup granulated sugar

¼ cup molasses

2 ¾ cups all purpose flour

2 tsp baking soda

1 tsp baking powder

1 ½ tsp. ground cinnamon

¾ tsp. ground ginger

½ tsp. cardamom

¼ tsp. ground nutmeg

1/8 tsp. ground cloves

  1.  Using the whisk attachment in a stand mixer, cream butter and sugar together until well incorporated.
  2.  Next add in the molasses and egg and mix until just combined.
  3.  In a separate bowl, combine all remaining dry ingredients together.
  4.  Swap the whisk for the paddle attachment and add the dry ingredients into the wet ingredients, mixing until it forms a dough that pulls away from the sides of the bowl. Be sure to scrape down the sides of the bowl as needed.
  5.  Transfer dough onto small piece of parchment paper, cover and allow to chill in the refrigerator for 1 hour.
  6. Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
  7. Roll the cookie dough into golf ball sized balls and place in oven for 8-10 minutes (or you can roll in turbinado sugar if desired, first). You’ll notice the cookies will start to crackle on top when they’re ready to be pulled out. (Note: they will still be soft)
  8.  Remove from oven and allow to cool for 20-25 minutes

Recipe by Jessica Driver

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