The Pioneer Woman Tasty Kitchen
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Molasses Drop Cookies

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Level: Easy

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Description

These little drop cookies are full of fall flavors!

Ingredients

  • 1-⅓ cup Flour
  • ½ teaspoons Baking Soda
  • ½ teaspoons Cinnamon
  • ½ teaspoons Salt
  • ¼ teaspoons Ginger
  • ⅛ teaspoons Allspice
  • ½ cups Light Brown Sugar
  • 4 Tablespoons Butter, Melted
  • ¼ cups Molasses
  • ¼ cups Almond Milk
  • 1 whole Egg, Lightly Beaten
  • ⅓ cups Chocolate Covered Pomegranate Seeds
  • ¼ cups Sanding Sugar

Preparation

Preheat oven to 375ºF.

Whisk together flour, baking soda, cinnamon, salt, ginger, and allspice in a large bowl. Then whisk in brown sugar. Stir in melted butter, molasses, almond milk, and egg. Gently fold in the chocolate-covered pomegranate seeds.

Use your hands to form balls of dough, then roll the ball in the sanding sugar. Place on a baking sheet, continuing this process with the rest of the dough. Bake the cookies for 12 minutes. Remove from the oven and let sit on the baking sheet for 2 minutes, then transfer cookies to a cooling rack and cool to room temperature.

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