The following recipe is from Chloe's Vegan Desserts, chef Chloe Coscarelli's new cookbook. Chloe has won Food Network's Cupcake Wars and is also the author of Chloe's Kitchen.
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!
Keep reading for Chloe's recipe.
- Make-Ahead Tip: cookie dough can be made in advance and kept refrigerated for up to one week or frozen for up to one 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 two or three 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 flour 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.
Makes about 34 2-1/2-inch cookies.
- Desserts, Cookies
- North American