Homemade Barley Ginger Cookies
Welcome back to COTU’s Kitchen. Here I will show you my recipe for homemade barley ginger cookies. The warm molasses, ginger, clove, and cinnamon are great with this cold and gloomy weather.
Watch the recipe here:
- 2 -1/4 cup of Barley Flour
- 3/4 Tsp of Cinnamon
- 1 Tsp Baking Soda
- 1/4 Tsp of Salt
- 2 Tbs of Ginger Powder
- 1/2 Tsp of Clove Powder
- 3/4 cup of softened butter
- 1 cup brown sugar
- 1 egg
- 1 Tbs of Water
- 1/4 cup molasses
- 2 Tbs White sugar
- In a clean bowl, strain together barley flour, cinnamon, baking soda, salt, ginger and clove powder. This is your dry mixture. Set it aside.
- Next, in the bowl of your standing mixer, cream together your butter and sugar until well combined. Add in your egg and mix until incorporated.
- Add in your molasses. Put the water into the measuring cup that you had the molasses in and stir. This way, you won’t waste any molasses. Pour the molasses water into the bowl and mix until well combined.
- Slowly add in your dry ingredients making sure not to over mix it.
- Use a spatula to give your batter one final thorough stir.
- Roll your batter into balls (around 1 tablespoon) and toss it in the white sugar you set aside. Place on a baking tray and press the tops of them down with a fork to create lines. Bake at 350 F or 175C for 8-10 minutes.
- Let the cookies cool completely on a wire rack before serving.
- If you don’t have barley flour you can use all-purpose flour.
- You can use white sugar if you do not have brown sugar.
- If your batter is too sticky to roll into balls, refrigerate it for 15 minutes first.
Makes about 24 cookies.