My mom, Jeane, is a great baker. When I was a kid, we used to make all kinds of cookies around the holidays: sugar cookies, pizelles, and gingerbread cookies. I loved helping her roll out the dough and decorate the cookies.
The funny thing about my mom is that she will change and adjust recipes; they will taste amazing and then she forgets what she did to change them - or has too many notations to keep them straight!
A few years ago, she clipped a molasses cookie recipe out of the newspaper. We've adjusted it over the years, but it's one of the yummiest holiday cookies we've had. If you like gingerbread and the spices, you'll love these cookies. The best part about them is their softness.
If you like hard cookies, this recipe is not for you! I had to attempt this recipe three times before I got the right consistency to make them vegan.
1/2 c. coconut oil, softened
1 c. coconut sugar
1/4 c. molasses, plus more as needed
1 tsp. vanilla
2 c. organic whole wheat pastry flour
1 tsp. baking soda
1 tsp. baking powder, aluminum-free
1/2 tsp. sea salt
3 tsp. ginger
1 tsp. cinnamon
2 T. bourbon (learn more about infusing liquors here!)
vegan sanding sugar, for rolling
Preheat your oven to 350°. Line a cookie sheet with parchment paper or a Silpat.
In a small bowl, combine the dry ingredients: flour, baking powder, baking soda, ginger, cinnamon, and salt. Set aside.
In a large mixing bowl, cream the coconut oil and sugar. Add the molasses, bourbon, and vanilla. Slowly incorporate the dry ingredients to the mix. Scrape the sides of the bowl to make sure all of the ingredients are mixed in.
Using a cookie scoop, scoop out the dough balls and press them into some sanding sugar. Repeat this with all of the dough.
Bake the cookies for 8-10 minutes. Allow them to cool completely.
Enjoy this little taste of the holiday season!