Reduced-sugar molasses cookies
Spiced molasses cookies formulated around cup-for-cup monk-fruit baking blends, with a brief chill for controlled spreading.
Prep20 min
Cook12 min
Rest30 min
Oven190°C
Servings9
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 170 g salted butter, melted and cooled rounded
- 120 ml granulated monk-fruit baking blend, cup-for-cup style rounded
- 120 ml brown monk-fruit baking blend, cup-for-cup style rounded
- 85 g unsulphured molasses rounded
- 50 g whole egg, 1 large egg rounded
- 240 g plain flour rounded
- 5 g baking soda rounded
- 1 g ground cloves rounded
- 1 g ground ginger rounded
- 3 g ground cinnamon rounded
- 1.5 g fine salt rounded
- 60 ml granulated monk-fruit baking blend for rolling, cup-for-cup style rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Whisk the cooled melted butter with both 120 ml portions of baking blend. Whisk in the molasses and egg.
- Whisk the flour, baking soda, cloves, ginger, cinnamon and salt separately. Stir into the wet mixture just until combined.
- If the dough is too soft to roll, cover and chill for 15 minutes. Heat the oven to 190°C and line two baking sheets.
- Divide into 18 balls, roll in the remaining granulated baking blend and place 7.5 cm apart.
- Bake for 10 to 12 minutes, until puffed and set at the edges. Cool on the tray for 5 minutes, then move to a rack.
Notes
- Use baking blends that replace sugar by volume. Concentrated pure monk fruit is not an equivalent substitute.
- Because sweetener brands behave differently, bake one test cookie first. Chill the rest longer if it spreads too far.
- Molasses remains a source of sugar, so these are reduced-sugar rather than sugar-free.
- Contains dairy, egg and wheat.
Sources consulted
Sources consulted
From Christoph Mayer