Thin & Chewy Spice Cookies

When Tim and I came home from Maine, it was with three or four local publications in tow. Between the food festival, our hotel, and a few Portland kiosks, we’d managed to wind up carting around copies of The Portland Press Herald, Down East MagazineGreen & Healthy Maine, and, amongst some other pamphlets, information packets, and a city map, the source of today’s recipe: Northeast Flavor Magazine. This was partly because people kept giving us the content and partly because I can’t turn a glossy magazine or fresh newspaper down. I’m a sucker for pretty packaging, I’m not ashamed to say it, which is at least part of what’s drawn me so deep into the blogging world, as well as why walking through Anthropologie is my idea of a good time.

So in Northeast Flavor, there was a whole feature section on apple cider molasses that caught my eye, mostly because I’d seen and tried a version of it from Alex and Sonja’s gorgeous post and had some left in the fridge. Have you ever heard of apple cider molasses or made it? The concept goes by a few different names: apple cider reduction, boiled cider, cider syrup. In every case, making it is as simple as it sounds: Boil apple cider until it reduces, then reduces some more, until it’s no longer a beloved fall drink, but now a thick, pourable syrup. It takes time, like most good things do, but if you go into the process expecting to do a little thumb twirling, it’s not so bad. And at the end, you have a syrup perfect for topping ice cream or pancakes, combining with seltzer water for an apple cider soda, swirling with tea, and using anywhere you like for a little autumn sweetness. It may be best suited for baking and cooking, at least according to one adorable Washington Post article that credits a resurgence in cider boiling to a new, younger fan base “eager to restore the food traditions that industrialization had left behind,” which sounds to me a lot like hipster or organic eaters or, well, in this case, me.

Thin & Chewy Spice Cookies

So let’s chalk these cookies up as one more point for restoring food traditions—easy to make but comprised of whole, natural ingredients. They include 1/4 cup of apple cider molasses, and their thin and chewy texture is the stuff cookie addictions are made of.

Thin & Chewy Einkorn Spice Cookies

By: FoodLovesWriting.com

Serving Size: Around 3 dozen cookies

This recipe is adapted from "Aunt Mildred's Camp Cookies" in the Fall 2013 issue of Northeast Flavor, New England's Food and Wine Magazine. It's an excellent way to use apple cider molasses (see note below), but regular molasses would be a reliable stand-in.

Ingredients:

  • 2 cups (250g) all-purpose einkorn flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger powder
  • 1 cup (160g) coconut sugar or Sucanat (unrefined cane sugar)
  • 3/4 cups (1 1/2 sticks or 6 ounces or 170g) butter, room temperature
  • 1/4 cup (2 ounces) apple cider molasses*
  • 1 egg

Directions:

(If you're like me, it's helpful to have one extra step added to cookie ingredients lists: "A few hours ahead of time, set the butter on the counter!" Makes everything so much easier.) When you're ready to get baking, preheat the oven to 375F (190C) and line two baking sheets with parchment paper.

In one bowl, combine all the dry ingredients besides the sugar (einkorn flour, salt, baking soda, cinnamon, ginger). In a large bowl, beat butter and sugar together until smooth and creamy. Add the molasses and blend; add the egg and blend; add the flour mixture and blend until everything is well combined.

Use a cookie scooper to section out balls of batter, and place them on the parchment-lined baking sheets. Bake for 8 to 10 minutes, rotating the trays halfway through. Cookies will look just slightly underdone when they're ready---a little puffed and cracked.

Notes

To make apple cider molasses, all you need is (1) a lot of apple cider, (2) a small saucepan (and a stove) and (3) patience. Set around three cups of the cider in a saucepan over medium heat, and cook for 45 minutes to over an hour, until the cider drastically reduces into a thick syrup (think pouring consistency, like maple syrup or blackstrap molasses). For us, this took a little over an hour and produced between 1/4 cup and 1/3 cup of molasses.

http://foodloveswriting.com/2013/11/21/thin-chewy-einkorn-spice-cookies/

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 16 Comments

  1. Kathryn

    We were obviously on some kind of natural sweetener/spice cookies wavelength today! I think I’ve just about figured out what the closest alternative to apple cider is over here and I’m very keen to give these cookies a go : )

  2. Ruthy @ Omeletta

    I absolutely love the idea of using apple cider molasses- especially when regular molasses can sometimes taste a bit too heavy handed! I’m guessing it’s a bit lighter in flavor? Can’t wait to get my hands on some and boil it down.
    Also: I’m a sucker for the pretty stuff, too. Anthro is like a drug that I try to avoid, or my wallet suffers greatly!

  3. Medha

    Shanna, This is absolutely tempting! Such a beautiful pictures too, looks dreamy:) I never made my own apple cider molasses, I am going to give it a try! I guess Einkorn is type of wheat – Never tried this flour either. I am on my way to make this cookies:)

  4. Amy

    I just got done making these for Thanksgiving and wanted to let you know they are SO delicious. They’re a hit with the kids too! I started with making the apple cider molasses. When the molasses was done I realized I forgot to set the butter out. While waiting for my butter to warm up, the molasses turned to hard candy. Even putting that step, in writing, at the top of the recipe, I still missed it. But it all turned out, I just had to re-heat the molasses.

    1. Shanna Mallon

      Amy, Yay! I’m so glad to hear it! Smart thinking to just reheat the molasses. The first time we made some, we didn’t use it all up, so I put it in the fridge, and yeah, it sure does get hard. : ) Happy Thanksgiving!

  5. Sarah

    Shanna,
    I made these during my christmas baking with sprouted whole wheat pastry flour. They are amazing on every level- everything a cookie should be! Thank you so much. Into my favorite recipes it goes!

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