Be the person that brings a unique treat to the holiday party with these mildly sweet cookies. These ginger molasses bites are soft, a tad cake like, and don't turn into the standard gingerbread cookie bricks when they cool.
This batch makes about 2 dozen cookies, but can easily be doubled without hurting the integrity of the batter!
Enjoy. Happy hosting.
Ginger Molasses Cookies
½ c Packed Brown Sugar
½ c Earth Balance Buttery Spread Softened
1 Flax Egg (1T Ground Flax + 3T Water)
1 tsp Vanilla Extract
1 c All Purpose Flour
1 tsp Baking Soda
½ tsp Ground Cinnamon
½ tsp Ground Ginger
¼ tsp Salt
¼ c Granulated Sugar (for rolling the tops in)
Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper, silpat, or non-stick cooking spray.
In a large bowl (or stand mixer) beat together the brown sugar, butter, molasses, flax egg, and vanilla until well combined.
Mix in the flour, baking soda, cinnamon, ginger, and salt.
Shape the dough by rounded tablespoon fulls into 1inch balls. Dip the cookies into the granulated sugar and place 2 inches apart on the prepared baking sheet. They don’t flatten out dramatically so feel free to squish them with your palm for a flatter, larger size.
Bake in preheated oven for 12 minutes.
Remove cookies to a wire rack to cool and enjoy.