Small Batch Miso Molasses Cookies
Gluten-free, vegan substitutes given
A cookie that will give you all the fall feels.
Is there anything better than spiced cookie when the air gets cool and crisp? Nah, I don’t think so. Growing up, my mom would make molasses spice cookies every winter. Partly because she was cookie obsessed (I got it from somewhere) and partly because they are my sister’s favorite cookie.
These cookies are sort of a riff on those cookies I remember eating, but with a little bit of a twist—miso. Miso and molasses may sound like an odd pairing, but they are actually perfect together. Molasses has a very distinct acerbic sweetness, while miso has a deep umami funk that adds a richness to flavor to whatever you add it to. Put these two together with a little sweetness and spice and the result will be your new favorite cookie for cooler temperatures.
I will try to keep my ingredient rundown short and sweet and get you right to the cookies!
Yellow Miso
There are various types of miso, but, at their core, they are all a blend of fermented rice and soy beans. The rule of thumb being the darker the miso, the deeper the funky, salty flavor. While I do love adding red miso to baked goods (miso brownies are fire), I prefer the lighter yellow miso here. It adds just enough funk to balance out the sweetness and the spice, but does not become the dominant flavor.
There are a lot of misos out there. I like to use yellow miso from Muso Japan, which is certified gluten-free and organic. It also happens to be what my local food shop sells. If you are allergic to soy or do not eat soy, there is chickpea miso that you can use instead. Just a note, I have not used the chickpea miso in this recipe. If you are going to use it, make sure to taste it before adding to the dough so you can adjust the amount to your taste.
Buttermilk
An odd ingredient for cookies, but it is there for a reason. One being moisture. Since this recipe is for a small batch of cookies, I did not use a full egg (only the yolk). The yolk contains all the good bits (fats, etc.) that make the interior of the cookies chewy, but without the white, additional moisture is needed. So, buttermilk.
If you don’t have buttermilk, don’t feel like you have to go out and buy it. Add acid (about 1 tsp of lemon juice or apple cider vinegar) to 1 cup of full-fat milk and let it sit on the kitchen counter for 15 minutes. Voila. You have something similar to buttermilk. If you are dairy-free or vegan, use coconut milk or cream in place of the milk.
Spices
Every morning I add cinnamon to my coffee. I add cinnamon to my breakfast. I will add cinnamon to just about anything. I love the warm, gentle spice that it lends to anything you add it to. These cookies are no exception. Traditionally, molasses cookies have cinnamon, ginger, cloves, allspice, and nutmeg. Yes, they are all lovely, but for these I wanted to keep it to my favorites: cinnamon and ginger. Both provide heat. Cinnamon leads a subtle, roasted heat while ginger adds a lingering floral warmth.
Do you need to use the exact spices in the exact amounts I specified? No. Do what you find tasty. Maybe add some cardamom? How about a little finely ground black pepper for kick? Really lean into the spice and add cayenne.
One last thing. I made these as a small batch. This recipe will yield 6 larger cookies and about 10 smaller ones. Want more? Just double the recipe.
Enough chat—let’s get to cookies.
RECIPE
57g (1/4 cup or half a stick) unsalted butter, melted
15g (about 1tbsp) yellow miso
35g (2 flowing tbsp) molasses
91g (1/4c plus 2 tbsp) light brown sugar
1 large egg yolk
1 tsp buttermilk
1 tsp bourbon (optional, but why not?)
84g (1/2 cup plus 2 tbsp) gluten-free, measure-for-measure flour
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
1/4 tsp baking soda
Handful of chopped walnuts
Handful of dark chocolate chips (optional, but when is chocolate a bad idea)
Flaky sea salt for topping
In a small bowl, whisk together the dry ingredients and set aside. In a medium-ish bowl, mix together the melted butter, miso, molasses and light brown sugar until they form a thick, smooth paste. Add the egg yolk, buttermilk, and bourbon (if using) and whisk until smooth.
Using a spatula, mix the dry ingredients into the wet mix. When most, but not all of the dry mix is incorporated, add the walnuts and chocolate chips (if using) and continue mixing until all the flour is absorbed.
Cover the dough and put it in the fridge while you preheat the oven. Or, if you don’t feel like turning on the oven at that moment, leave the dough in the fridge. Preheat your oven to 350F and line a baking sheet with parchment paper (do not use a silpat for these cookies).
Using a 1.5 tbsp cookie scoop (or two spoons), dollop dough onto the lined sheet pan. Leave about an inch and a half between each mound. Sprinkle with flaky salt and bake for 12-14 minutes. Let cool for 20 minutes or so before eating up a cookie or two.
Vegan Variation:
If you want to make these cookies vegan, it is easy enough. Use your preferred vegan butter instead of dairy butter. In place of the egg yolk and buttermilk, use 2 tbsp of coconut milk (full fat please). Lastly, increase the baking soda to 1/4tsp plus a pinch more.