CHEWY GINGER MOLASSES COOKIES
SERVES 34 2 1/2-INCH COOKIES
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 1⁄2 tsp ground ginger
1 tsp ground cinnamon
1⁄2 tsp ground nutmeg
1⁄2 tsp ground cloves
1⁄2 cup vegan margarine
3⁄4 cup sugar, plus extra for rolling
1⁄2 cup molasses
1 tbsp water
NUTRITIONAL VALUES
Calories: 83kcal
Fat: 2.8g (0.5g S.Fat)
Carbs: 14g
Protein: 0.8g
Sugar: 7.1g
Sodium: 72mg
METHOD
Preheat the oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat.
Whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves in a medium mixing bowl. Place aside.
Using a stand or hand mixer, combine margarine, sugar, molasses, and water. Slowly incorporate the flour mixture. Scoop 1 rounded tbsp of dough at a time and roll the domed portion of each scoop in sugar. Bake for 10 to 12 minutes, depending on the size, on the prepared baking sheets. Allow to cool on the pan.
Whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves in a medium mixing bowl. Place aside.
Using a stand or hand mixer, combine margarine, sugar, molasses, and water. Slowly incorporate the flour mixture. Scoop 1 rounded tbsp of dough at a time and roll the domed portion of each scoop in sugar. Bake for 10 to 12 minutes, depending on the size, on the prepared baking sheets. Allow to cool on the pan.
RECIPE NOTES
Cookie dough can be made ahead of time and refrigerated for a week or frozen for up to a month.
