Friday, January 25, 2013

Soft Vegan Ginger Spice Cookies with Molasses Icing

If you don't already own the cookbook Vegan With a Vengeance by Isa Chandra Moskowitz, you simply must add it to your collection. The recipe I made below was adapted from her recipe for "Sparkled Ginger Cookies". If you are in one of those moods for a soft cookie that's easy to make, look no further.

You will need:

4 T vegan white sugar
2 C all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 C vegetable oil
1/4 cup soy milk
1 teaspoon vanilla extract
1 C light brown sugar

3 cups powdered sugar
1/4 cup hot water
2 T molasses
1 teaspoon vanilla extract

1) Preheat oven to 350 F. Grease or line with parchment paper 2 cookie sheets. Pour the white sugar onto a small plate and set aside.

2) Sift together the flour, baking soda, spices, and salt over a bowl. In a separate medium-sized bowl, whisk together the brown sugar, soy milk, oil, and vanilla. Add the dry ingredients to the wet, stirring just until well incorporated.

3) Roll dough into 1" balls, place onto cookie sheet about 2" apart. Use a fork dipped into the white sugar to flatten the balls slightly. Bake 10-12 minutes. Let the cookies sit for a couple of minutes after you pull them from the oven before transferring them to a cooling rack.

4) To make the icing, whisk the powdered sugar with the hot water (add more water if it's too dry, but be careful to not make the icing too runny), then whisk in the molasses and vanilla. Use a spoon to drizzle onto cookies.

This recipe makes about 24 cookies.

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