One of Riz’s favorite cookies are Molasses Cookies. I thought I’d be a good partner and make a batch just for him (since I usually bring the things I make into work). They’ve got a bit of crispiness on the outside, but soft and chewy when you bite into them.
Molasses Cookies
2 cups of flour
2 tsp baking soda
1 1/4 tsp ground ginger
1 tsp ground cloves
1/2 Earth balance, softened
1 cup packed dark brown sugar
1 tbs canola oil
1/3 cup molasses
1 Egg replace measurement.
Before baking:
Sift together the flour, baking soda, ginger, cinnamon and cloves in a medium bowl. In another bowl, beat Earth Balance and brown sugar until light and fluffy. Beat in the oil just until blended. Scrape the sides of the bowl and add in the molasses and egg replacer – beat until blended. Then stir in the flour mixture until well combined. The mixture may look a bit crumbly, but once you mush it together in a ball it’ll come together. Wrap ball in plastic wrap and chill in refrigerator for 3 hours.
To bake:
Heat oven to 375 degrees. Grease baking sheet or line with parchment paper. Measure dough into tablespoon size pieces and roll each piece between palms to form a 1 inch ball. Roll balls in sugar to coat. Put on baking sheet 2 inches apart. Sprinkle tops with sugar. Bake until the surface is barely dry – about 9-10 minutes. Let cool on baking sheets for 5 minutes.
Enjoy!
