Curry Powder in a Cookie
If you love rich, earthy flavors like turmeric lattes, hemp milk and matcha, then you’re going to love these cookies! I wanted to experiment with a very unlikely spice in a sweet cookie – curry powder. I know what you may be thinking. Seriously, curry powder?? As in like spicy stews and savory dishes? Hmm, she’s really lost it. But think about it – curry powder really packs a punch because it’s a blend of fragrant and strong spices including coriander, cumin and turmeric. These spices add a complex flavor to these delicious curry molasses ginger cookies. They may not be for everyone, but if you love sweets that are not overtly sickly sweet, or if you like broadening your palate’s horizon’s, then I definitely suggest you give these a whirl.
Bonus: These cookies are gluten free because they’re made with amaranth flour instead of wheat flour. This adds a slightly nutty flavor while maintaining an addictive chewy texture in each bite.
Molasses and Ginger in a Cookie
Ah, molasses. That pungent glass jar seems to just sit at the back of the cupboard until December, aka gingerbread season. But December shouldn’t hog molasses all to itself! These cookies have a kick of the sweet and almost smoky flavor of the molasses, but they are still light enough to be the perfect treat year-round. Plus, since molasses contains iron, selenium and copper, it has some pretty incredible health benefits!
I love the spicy-sweet balance of candied ginger. At first it’s like eating a normal gummy. But then you get that kick at the back of your throat that clears your nasal passage at the same time. I used to keep a few pieces of candied ginger on hand with me at all times when I was plagued with near-daily stomach aches. Candied ginger can help alleviate indigestion and nausea, as well as a sore throat or cough.
So yes, basically these curry molasses ginger cookies are the most delicious and healthy cookies you could find. But I would provide the disclaimer that if you’re not a fan of rich, earthy flavors, maybe try some chewy chocolate cookies, or your classic sugar cookies instead.
Curry Molasses Ginger Cookies
- 1 stick butter (½ cup), softened to room temperature
- ½ cup brown sugar (packed into the measuring cup)
- ½ cup granulated sugar
- ¼ cup molasses
- 1 large egg
- 1 tsp vanilla extract
- 2 cups amaranth flour (or all-purpose flour)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp curry powder
- ¼ tsp ground cloves
- ½ tsp salt
- ¼ cup chopped candied ginger
- ¼ cup chopped or slivered almonds
- Preheat the oven to 350°F.
- In a stand mixer or in a mixing bowl with a hand mixer, cream the softened butter with the brown sugar and granulated sugar.
- Mix in the molasses, egg, and vanilla extract.
- In a separate mixing bowl, whisk together the flour, baking powder, cinnamon, curry powder, ground cloves and salt.
- Combine the wet mixture with the dry mixture and stir until there is no dry flour visible.
- Fold in the chopped candied ginger and nuts.
- Form into 1-inch dough balls and set evenly spaced out on a baking sheet lined with parchment paper or a silpat.
- Bake for 10 to 15 minutes and enjoy!