Vegan Ginger Molasses Cookies

I love the holiday season because that means holiday cookies. Christmas is just around the corner and if you are looking for a great ginger molasses cookie (gingerbread cookie), you have to try this one! It’s soft and chewy with a hint of ginger spice. You can taste the bold, dark molasses in these cookies. Did you know that molasses is high in iron? Who knew! These cookies are so cozy and perfect for you holiday parties. They are vegan and so easy to make. If you have ginger and molasses on hand, these are a must. These are so delicious, lightly sweetened, and addicting. I mean, ginger and molasses are healthy right?!? 🙂Vegan Ginger Molasses Cookies Vegan Ginger Molasses Cookies Vegan Ginger Molasses Cookies Vegan Ginger Molasses Cookies Vegan Ginger Molasses CookiesVegan Ginger Molasses Cookies
Makes about 20 cookies

2 cups flour (I used whole wheat pastry flour)
1/2 cup sugar
2 1/2 tsp ginger powder
1/4 cup water
1/4 – 1/3 cup molasses
1/3 cup melted vegan butter (I used Earth Balance)
3/4 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp baking soda
2 tsp baking powder

Preheat the oven to 375 degrees.

Soften the vegan butter spread in the microwave. Set aside.

In a large mixing bowl, combine the dry ingredients: flour, sugar, ginger powder, cinnamon, salt, baking soda/powder. Mix well.

In a separate bowl, combine the softened buttery spread, molasses, vanilla extract, and water. Mix well.

Combine the wet and dry ingredients and stir by hand well until all the ingredients are blended into a moist ball of dough. The dough will seem dry at first, but keep stirring and folding and it will come together. If needed add in extra water one spoonful at a time until the dough consistency is reached. You are looking for a playdough like consistency.

Cover the dough with plastic wrap and refrigerate overnight or for a few hours. The next day, roll the dough into moist balls and dip in a coating of sugar and bake. (If you want perfectly shaped ginger cookies, you can freeze the dough for 1/2 hour then roll out the dough to cookie cutter circle shapes for baking. If you want crunchier, thinner Gingersnaps – roll the dough out thin, cut into thin circle shapes and bake.)

Bake at 375 for 8-10 minutes. Fluffy, but not hard. Cookies will firm up when they cool. Note: do not over-bake – or you will get gingerSNAPS instead of soft, chew cookies.

Allow the cookies to cool at least 15 minutes before serving. They will harden as they cool as well as overnight.

(Recipe adapted from Healthy Happy Life)

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