MAKES ABOUT THIRTY-FOUR 2 1/2-INCH COOKIES
These Chewy Ginger-Molasses Cookies have the perfect balance of sugar and spice. Molasses gives them soft and chewy centers, which I prefer over traditional crunchy ginger snaps. Plus, ginger aids in digestion, making these the perfect after-dinner cookies!
Cookie dough can be made in advance and kept refrigerated for up to 1 week or frozen for up to 1 month.
2 cups all-purpose flour*
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup vegan margarine
3/4 cup sugar, plus extra for rolling
1/2 cup molasses
1 tablespoon water
Preheat the oven to 350 degrees. Line 2 or 3 large baking sheets with parchment paper or Silpat.
In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves. Set aside.
Using a stand or hand mixer, beat margarine, sugar, molasses, and water until well combined. Slowly beat in the _our mixture. Scoop about 1 rounded tablespoon of dough at a time, and roll the domed part of each scoop in sugar. Place them onto the prepared baking sheets and bake for 10 to 12 minutes. Let cool on the pan.
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/2 teaspoon xanthan gum.
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