In keeping with my theme of baking as many cookies as I can in the next two weeks, today I decided to make one of my favoriate holiday cookies; Dairy, Egg and Nut Free Molasses Cookies. Every year I try to make a special batch for my brother-in-law in Kentucky. I pack a tin just for him, though I’m sure my sister would sneak a cookie or two as well!
These cookies are perfect to ship to loved ones because they stay fresh in an airtight container for at least a week, often longer. They are not too spicy and have the perfect balance of molasses, cinnamon, ginger and ground cloves. What I love about these cookies is that they are slightly chewy and have a gorgeous sugar surface that is slightly crackled. I particularily love them with a glass of ice cold soy milk.
Hope everyone is enjoying the cookie season!
Dairy, Egg and Nut Free Molasses Cookies
Yield: 2 dozen
3/4 cup dairy-free shortening
1 cup light brown sugar
1/4 cup unsweetened applesauce
1/4 cup molasses
2 1/2 cups unbleached all-purpose flour
2 teaspoons baking soda
1/8 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup granulated sugar, for dipping
1/4 cup water
In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine the shortening, brown sugar, applesauce, and molasses. In a separate medium bowl, combine flour, baking soda, salt, cloves, cinnamon, and ginger with a wire whisk. Add to shortening mixture, and mix until combined. Chill dough in refrigerator for 1 hour.
Preheat oven to 375ºF, and line a baking sheet with parchment paper. Shape dough into 1-inch balls using your hands. Dip each ball into 1/2 cup granulated sugar, and sprinkle a couple drops of water onto each ball using your fingers. Place each ball on the baking sheet.
Bake 12 to 14 minutes, or until lightly browned. Cool completely on baking sheet.