I made about 30 of these last night. I gave Justin the choice between chocolate or ginger cookies.. even though I knew he’d choose ginger hands down. I then remembered I had some cute little cookie cutters from halloween last year. They worked beautifully with this dough. It’s firm and doesn’t spread while baking hardly at all. Justin loved them, and even though I wanted the chocolate ones, I ended up being happy in the end.
- 1 cup earth balance
- 1 cup organic sugar
- egg replacer for 1 egg, mixed with water accordingly
- 1 cup blackstrap or regular molasses
- 2 Tbsp apple cider vinegar
- 5 cups flour
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1 tbsp ginger
- 1 1/2 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
To Make :
In a large bowl beat the margarine and sugar until smooth. Add in egg replacer, molasses and vinegar and set aside.
In another large bowl, mix together the remaining ingredients, and combine with the margarine batter. Combine very well, it is a thick batter. If you have a stand mixer (I envy you if you do!) You’ll want to use it.
If you like firmer cookies, you can refrigerate the batter for at least 30 minutes and up to 2 hours. I only cooled mine for around 15 minutes and they came out perfect for us. A little crunchy on the outside and firm but soft on the inside.
Cook on 375F for about 8-10 minutes.
I made a simple frosting for mine, if you’re interested :
- 1 cup confectioners sugar
- 1 TBSP maple syrup or agave
- 1 tsp vanilla
- 1-2 TBSP orange juice or non- dairy milk