• SQUASH and Spice MOLASSES cookies

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    An excellent crunchy and healthy eggs required. For a detailed post...refer to:\


    • . 1/2 cup roasted Squash (Ambercup or Buttercup or Pumpkin) mashed
    • . 1/4 cup unsalted butter, room temp.
    • . 1/8 cup grape seed oil
    • . 1/2 cup granulated sugar
    • . 1/4 cup fancy molasses
    • .
    • . 2 cups all-purpose flour
    • . 1/2 tsp. baking soda
    • . 1/2 tsp. sea salt
    • . Spices: 1/2 tsp. ground ginger, 1 tsp. ground cardamom, 1 tsp. ground cinnamon, 1/4 tsp. ground cloves, 1/2 tsp. fresh nutmeg, finely grated
    • . coating for rolling: 2 Tbsps. turbinado sugar


    1. . Preheat the oven to 350F. Prepare a large, parchment lined baking pan. Position the rack in the center of the oven.
    2. . In a medium bowl, whisk the flour, baking soda, salt and spices until blended. Set aside.
    3. . In a large bowl, on LOW-MED speed, beat the butter, oil, squash, sugar and molasses until combined and smooth.
    4. . Now, add the flour and spice mix to the batter in three portions. Keep scraping the bowl with a spatula. Beat on medium speed only until all traces of flour have disappeared. Do not over beat.
    5. . ASSEMBLY: Prepare a shallow pan and place the turbinado sugar for the coating.
    6. . Using a #30 (1-1/2inch) mini ice-cream scoop, form packed and flattened portions.
    7. . Lightly touch the flat portion of the dough with the sugar coating. Place them about 2 inches apart. Gently flatten the balls with the bottom of a glass. Note: This cookie dough spreads a little.
    8. . BAKE for 15 minutes until the cookie surfaces have crackled but still remain soft. Cool the cookies only for 2 minutes before transferring them to a rack to cool completely.
    9. . Store them in an airtight cookie tin or freeze them into their parchment baking paper and into a freezer bag.
    10. . Happy baking from Claudia's

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