I have a lot of pregnant friends. That may sound like a strange way to begin a post, but I promise I have a point.
I’ve never experienced my own pregnancy woes, but I imagine that things like morning sickness cannot be fun. While researching natural remedies for pregnancy-associated nausea, I came across a lot of articles that said ginger and molasses may help. Makes sense, knowing that ginger is easy on the stomach. Originally I’d planned to develop this amazingly healthy recipe that could be eaten as a breakfast… but let’s face it, since when do pregnant women need an excuse to eat dessert for breakfast?
While these ginger molasses cookies are not exactly what one would consider health food… they are pretty darn tasty! Crispy on the edges and chewy on the inside, they sort of melt in your mouth and have a slightly nutty flavor from the brown butter. Pregnant or non-pregnant, you’ll bite into one and wish you were!
- 1 1/2 cups all-purpose flour
- 3/4 cup + 1 tbsp rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon nutmeg
- 1 1/2 sticks unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tbsp milk
- 1/2 cup raisins
- 1/2 cup granulated sugar, for rolling
- Whisk together dry ingredients (flour through nutmeg).
- In a saucepan, melt butter on medium heat until it begins to foam. Then whisk continually to prevent burning. When the butter begins to change color and has a nutty aroma, remove from heat and pour into a large bowl. Add brown sugar and mix on low until combined.
- Add the molasses, egg, vanilla and milk and continue to mix until well incorporated.
- Add raisins and place in refrigerator for at least 20 minutes to make rolling easier.
- Preheat oven to 350. Line a baking pan with parchment paper or a Silpat.
- Using hands (you may need to wet your palms or roll in a little flour prior to rolling, as this dough is pretty sticky!), roll into balls the size of your choice. Then roll in a little sugar and place on baking sheet. I also pressed my balls down with a fork to make a “criss-cross pattern.” Just make sure that the cookies are far enough apart to prevent them from spreading into each other!
- Bake 11-12 minutes depending on size of cookies, or until golden brown.
- Cool for at least 5 minutes on pan, then remove and allow to cool on a wire cooling rack.