I woke up this morning well before my alarm was due to go off and with a running list of things I needed to get done before Thanksgiving tomorrow, both for at work and at home. However, more than anything I had the urge to bake something. I wanted to bake something for my kitchen crew who come in each day with a smile on their face, work hard (particularly during these busy holiday weeks) and do it with all their heart. They are truly a great and passionate team and for that I am thankful. Seeing as Thanksgiving is all about showing gratitude, this morning it was important to me let the “to do” lists wait and get something working for my crew. My favorite way to show my appreciation is with a lovingly baked food. Seeing that I have made 140 pies in the past week I wanted a change of pace…I am all pied out. Ginger Molasses cookies are perfect! These cookies are quick, they taste of the season (and will make your house smell fantastic too), and requires very little effort or ingredients to make. Did I mention they also happen to be vegan?
I hope you all find you are surrounded by love, laughter, and a metric ton of delicious eats this holiday! 🙂 Happy baking and Happy Thanksgiving to you all!
Ginger Molasses Cookies
- All Purpose Flour 2 cups
- Baking Soda 2 teaspoons
- Salt ½ teaspoon
- Ground Ginger 1 tablespoon
- Ground Cinnamon 1 teaspoon
- Ground Cardamom a dash (optional)
- Brown Sugar, packed 1 cup
- Vegetable Oil ½ cup
- Molasses ¼ cup
- Water ¼ cup (a touch more if dough is too dry)
- Granulated Sugar ¼ cup
- Preheat oven to 350 degrees F. Set out two cookie sheets with parchment paper.
- In a bowl, combine the flour, baking soda, salt, ginger, cinnamon, cardamom, and brown sugar. Mix well.
- To the dry ingredients add the oil, molasses, and water. **I recommend measuring the oil first in the measuring cup and then the molasses in same measuring cup after, so that it slides right out!**
- Mix all the ingredients together until it forms a firm, but slightly sticky dough.
- Wet your hands lightly and shape the dough into 24 balls.
- Place granulated sugar in a small bowl or plate. Roll each ball in sugar.
- Place cookie dough balls on the cookie sheets about 2 inches apart from each other.
- Bake 10 to 15 minutes. Remove from oven and let stand on the pan for a few minutes before moving them to a cooling rack. The cookies will be soft when warm, but firm up as they cool.
- Enjoy or store in an airtight container to keep soft and delicious. They go well with some eggnog!