Julia (restingstate) wrote in vegancooking,

Molasses Cookies

These are SO GOOD. I'm definetely going to make these for the holidays and roll them in red and green sugar. The only thing I have to add is that I had to bake them a couple minutes longer. After 6 minutes, I pulled them out of the oven and flattened them a bit with my fingers because they were still in ball-form, and I wanted them flatter. Then I baked them another 2 minutes or so.

Here's a link to the recipe (I love this blog!): http://hellyeahitsvegan.com/?p=710

Classic Molasses Cookies
Yield: about 2½ dozen 2″ cookies

2/3 c vegetable oil
¼ c blackstrap molasses
2 tbsp ground flax seeds whisked into 3 tbsp warm water
1 c brown sugar
2 c flour
½ tsp salt
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 tsp baking soda
½ c crystallized ginger, diced
granulated sugar for coating

Preheat oven to 350°. Whisk together oil, molasses, flax seeds mixed with water, and brown sugar. In a separate bowl, sift together remaining ingredients (except for crystallized ginger and granulated sugar).

Combine wet and dry ingredients; mix well.

Fold in crystallized ginger. Refrigerate, covered, until firm, about 1 hour. (It’s fine if some oil separates; you can just stir it back in later.)

Shape cookie dough into 1″ balls, and roll in sugar to coat. Bake for ~6 minutes on ungreased cookie sheets.
Tags: desserts-cookies-ginger, molasses
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