Step aside gingerbread, these chewy brown sugar pomegranate molasses cookies are a flavor journey of sweet, tangy, and spiced.
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Ever since I first discovered pomegranate molasses I’ve been obsessed, And yet somehow this is only the second recipe I am sharing which features this magical ingredient (the first being a Pomegranate-Goat Cheese Ball). Not sure how I let that happen, especially when one of my favorite creations was when I added pomegranate molasses to pecan pie – oh my word! Clearly I need to remake that and share.
The idea for these pomegranate molasses cookies was born shortly after I made the maple brown sugar cookies. All I did was use pomegranate molasses in place of the maple syrup, and rolled the dough in a cinnamon-spiced-brown sugar instead of just plain white granulated sugar.
Sure, you could add the cinnamon and other spices to the cookie dough, but I wanted the pomegranate molasses to kind of have it’s own moment to shine, slightly apart from it’s spiced-sugar coating. I tried it with just white granulated sugar which was good on it’s own, but those spices really enhance the pomegranate flavor.
In the end, these chewy brown sugar pomegranate molasses cookies are a bit sweet and tangy – which I promise is a good thing!
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Source: Adapted from my Maple Brown Sugar Cookies.
7 comments
I really thought that the amount of nutmeg and cloves in this recipe was going to be too much. Even as I was dumping it in, I kept thinking, “don’t do it. You’re going to regret it.” But did it anyway because…spices. However, I was pleasantly surprised by how well the intensity of the spices complement the tartness of the pomegranate molasses. My only complaint is that I ended up with way more brown sugar/spice mixture than I needed. I also had to mush the cookies down a bit to get them to spread out, but it may be because I put the dough balls on parchment lined cookie sheets and then chucked them in the oven straight from the fridge, disregarding the fact that the recipe explicitly states to move them onto the sheets *after* they’ve done their time in the fridge. All in all, a half-hearted effort to use up pomegranate molasses turned out some pretty fine cookies.
Hi Allison, I am so glad you trusted the process with the amount of seasoning! As for the coating, I always prefer to have a some leftover rather than running out as you can use the mixture to top other baked goods where you would normally use plain cinnamon-sugar.
Yes putting the cookies in the oven on a cold baking sheet will reduce their initial spread, but I am glad you found a solution but flattening them slightly.
Should the balls be flattened before baking? I had them in the frig overnight, as suggested, but they didn’t particularly flatten out in the oven (as they are in your picture) – plus had to cook them twice as long to get the centers cooked. Otherwise, they would have been very gooey and they would fall apart completely if trying to pick them up.
Hi Alice. I did not flatten the balls before baking and am not sure why they did not flatten for you – maybe your pomegranate molasses brand is less liquid-y than mine, resulting in a denser dough? Did you roll larger than a tablespoon of dough? A denser dough or larger dough ball would also explain why you had to bake them longer, because if they are not spreading then the heat takes longer to penetrate. If you are willing to make them again, do try pressing them down to help with this.
Hello! How much nutmeg should be included? It’s listed in the directions but not the ingredients. Excited to try these!
Jenae, sorry about that! I have fixed the recipe to include 1 tsp of nutmeg. I hope you enjoy these as much as I did!
I’ve heard of pomegranate molasses and know how it’s made, but I’ve just never found it to try it. Now I’ve got to find some so I can make these cookies. They look so delicious!