Pomegranate Molasses and Pine Nut Cookies
Indulge in the sophisticated flavors of these Pomegranate Molasses and Pine Nut Cookies, a mouthwatering treat that perfectly balances sweet, tangy, and nutty notes. Featuring the rich, tart essence of pomegranate molasses and the buttery crunch of toasted pine nuts, these cookies are a delightful departure from the ordinary. With a soft, tender texture and a hint of caramel-like sweetness from brown sugar, each bite is a luxurious experience. Perfect for holiday gatherings, tea time, or as an everyday indulgence, these cookies are as beautiful as they are delicious—especially when lightly dusted with powdered sugar for an irresistible finish. Ready in just over 30 minutes and yielding two dozen cookies, this recipe will quickly become a favorite for adventurous bakers and cookie lovers alike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 0.5 cups Granulated sugar
- 0.5 cups Light brown sugar, packed
- 1 large Egg
- 3 tablespoons Pomegranate molasses
- 1 teaspoon Vanilla extract
- 0.5 cups Pine nuts, toasted
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 2 minutes.
Add the egg, pomegranate molasses, and vanilla extract to the butter-sugar mixture. Beat until fully incorporated and smooth.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the toasted pine nuts with a spatula, ensuring they are evenly distributed throughout the dough.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each cookie with the palm of your hand or the bottom of a glass.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Lightly dust the cooled cookies with powdered sugar before serving for an elegant finish.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 9.8 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 35 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
