Sometimes I want to feel like home. Sometimes I need a hug from my mom. Cookies are like hugs, especially when that hug is coming from my own mother. My deep-rooted love affair with cookies stems from her. We're simple people when it comes to desserts; my mother is a strong believer in the medicinal properties of a fresh-baked cookie. Let's talk about molasses cookies. They're my all-time favorite and one of my mom's favorites. I cannot, will not ever turn one down. Cozy and autumn-y and gingery and chewy. YOU, my friend, are a star among cookies.
Molasses Ginger Cookies [Vegan]
- 2 1/4 cups all purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp cloves
- 3/4 cup vegan butter
- 1 flax egg (1 Tbs ground flax mixed with 3 Tbs warm water) or 1 alternative egg subsitute
- 1 cup light brown sugar
- 1/4 cup molasses
- white sugar, for rolling
- In a medium-sized bowl, whisk together flour, baking soda, and salt. In a large bowl, beat together butter, brown sugar, and spices for two minutes. Beat in flax egg and molasses. Gradually add dry ingredients and combine til incorporated.
- Refrigerate dough for at least 30 minutes
- Preheat oven to 350 degrees.
- Roll dough into walnut sized balls. Before placing on cookie sheet, roll in white sugar. Bake cookies for 10-12 minutes and let rest on cookie sheets before placing onto a wire rack for cooling.