ginger molasses cookies!

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desserts / tasty trash

things are getting all holiday-y in my house this week since katie and i both (secretly/not so secretly anymore) love christmas/eating sweets/crafts.  we have gone overboard and our house is starting look insane. also it is FULL OF COOKIES, so here is one of three recipes i’ll be posting!

check out Thor hanging out with the tree and 70 feet of gold paper chains we made

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CHEWY GINGER COOKIES

1/2 c. earth balance (the sticks, not spreadable), softened

1 c. brown sugar, packed

1/2 c. white sugar + more for rolling

3 tsp egg replacer with 2 tbsp water

1 tsp vanilla

2 tbsp oil

1/2 c. molasses

1 tsp grated ginger

1 tsp dried ginger, allspice

1 1/2 tsp cinnamon

1 tsp baking soda

pinch of cayenne

pinch of salt

2 c. flour

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cream the “butter” and sugars together until smooth (i did this whole thing in my mixer). Mix the egg replacer and water, and add to the butter/sugar. put oil into a 1/2 c. measure, add to mixture then measure your molasses in the same cup (so it won’t stick in there). mix it all together until smooth.

mix all your dry ingredients, then add to the wet slowly until it’s all incorporated. wrap dough in plastic and refrigerate overnight (or for a couple hours).

when you are ready preheat the oven to 325. roll balls of dough in your hands (between the size of a pingpong ball and a golf ball), then roll in sugar. place 2 inches apart on a parchment-lined baking sheets.

bake for 5 minutes, turn then bake for another 5. keep an eye though! these ones are tricky… so they puff up  then all of a sudden they go flat (which is what you want), but as soon as they drop flat you should take them out because they’ll go from being perfect to being burnt in no time. so the last 5 minutes really watch out. let cool for a few minutes before you try to move them.  DELICIOUS TIMES ARE AHEAD.

The Author

vegan foods!

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