This is my veganized version of Anne Burrell’s Molasses Cookies from the Food Network’s 12 Days of Cookies email list this year. These cookies are soft, slightly chewy and have a deep molasses flavor. Rolling the dough in sugar before baking them gives them some added sweetness and extra crunch. If you want your cookies a little spicier, simply double the cinnamon and ginger. Doubling the cloves might be a little too much. Unless you really like cloves, in which case, go ahead.
Note, the cookies come out of the oven a little puffed up, but they will flatten out as they cool.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Yield: 3 dozen cookies
Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Pinch kosher salt
2 1/4 tsp Ener-G egg replacer
3 TBL warm water
1 1/2 sticks (12 tablespoons) vegan butter, at room temperature
1 cup brown sugar
3/4 cup molasses
Granualted sugar, for coating
Directions:
1. Preheat the oven to 350F. Line baking sheets with parchment paper and set aside.
2. In a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
3. In a small bowl, whisk together the egg replacer and warm water. Set aside.
4. In the bowl of a standing mixer, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
5. Add in the egg replacer mixture and beat to fully incorporate. Add in the molasses and beat well.
6. Add the flour mixture in 3 additions, mixing well after each addition.
7. Scoop out the cookie dough into 1-inch balls onto a sheet tray covered with granulated sugar. The dough is wet and sticky, so using a cookie dough scoop or small ice-cream scoop works well. Gently toss the dough balls in the sugar, covering them completely.
8. Place the sugar-coated dough balls on the prepared baking sheets and gently press them down a little. Leave about 1 1/2 inches between them as they will spread a little.
9. Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.
All baked and ready for eating. The sugar coating give them a little extra sparkle.
You can store the cookies in an airtight container for up to 2 weeks.
