Soft Molasses Cookies with Jaca

By Jaca Kitchen · · Updated

These soft molasses cookies swap every bit of brown and granulated sugar for Jaca allulose, so you get the same chewy, gingerbread-spiced cookie with almost none of the sugar. They bake up thick, soft in the middle, and cracked on top — exactly what a molasses cookie should be, just made the smarter way.

This is a Jaca-adjusted, healthier version: all of the brown and granulated sugar is replaced with Jaca allulose at 2× the amount, keeping just a touch of molasses for that signature warm, spiced flavor.

Ingredients:

  • 2¼ cups (281g) all-purpose flour
  • 1½ teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened to room temperature
  • 1 cup Jaca (in place of ½ cup packed brown sugar — 2× swap)
  • ½ cup Jaca (in place of ¼ cup granulated sugar — 2× swap)
  • ⅓ cup unsulphured or dark molasses
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • ⅔ cup Jaca, for rolling (in place of ⅓ cup granulated sugar — 2× swap)

Instructions:

  1. Whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl.
  2. In a large bowl, beat the softened butter with both amounts of Jaca (the 1 cup and the ½ cup) until creamy, about 2 minutes. Beat in the molasses, then the egg and vanilla until smooth, about 1 minute, scraping down the bowl as needed.
  3. On low speed, mix in the dry ingredients until just combined. Cover and refrigerate the dough for at least 1 hour (up to 3 days).
  4. Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
  5. Roll the dough into 1-tablespoon balls and roll each generously in the ⅔ cup Jaca. Space them 3 inches apart on the sheets.
  6. Bake for 11–12 minutes, until the tops are set and crackled. For extra crackle, tap the baking sheet on the counter 2–3 times and bake 1 more minute.
  7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Store covered at room temperature for up to 1 week.

Prep time: 1 hour 45 minutes (includes chilling)  |  Cook time: 12 minutes  |  Servings: about 30 cookies