This recipe strongly resembles a homemade gingerbread cookie. It’s great for the holidays and if a butter substitute is used, it’s a vegan recipe.
Servings: 2 dozen cookiesPrep Time: 10 minutes Cook Time: 10 minutes
1 cup molasses
1 Tablespoon ground ginger
1 Tablespoon baking soda
2 Tablespoons warm water
1/2 cup softened butter (or butter substitute)
2 1/2 cups flour
Dissolve baking soda in the warm water in a small container and set aside. In a small bowl or measuring cup, combine molasses and ginger.
Then soften 1/2 cup of butter in the microwave and place in a medium mixing bowl. Add molasses/ginger mixture and baking soda/water to the butter and blend well. Add enough flour to make a soft dough (approximately 2 and 1/2 cups).
Refrigerate the soft dough for at least two hours or overnight. Then, on a floured surface, roll out dough to approximately 1/4 inch thick. Cut into rounds or shapes, as desired.
Bake at 350 degrees for 8-10 minutes. When cool, spread icing over the cookies or dust with confectioner’s sugar. For an alternate recipe, roll out the dough and place on a silicone sheet. Dot with raisins and bake. Afterwards, drizzle an icing glaze over the warm cookies (1 cup confectioner’s sugar, 2 Tablespoons milk, 1/2 tsp vanilla extract).
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