These ginger cookies are soft and cake-like, which makes them perfect for after-dinner coffee or tea. For a vegan variation, substitute the eggs with 4 eggs of Egg Replacer. These will keep for up to 3 days in an airtight container.
Makes about 36 cookies
- 5 ½ cups all-purpose flour
- 1 t. baking soda
- 1 ½ t. baking powder
- 2 T. ground ginger
- 1 T. ground cinnamon
- 1 t. nutmeg
- 1/8 t. salt
- 1 cup dairy-free soy margarine, such as Willow Run
- 1 ½ cups packed dark brown sugar
- ¾ cup blackstrap molasses
- ¼ cup honey
- 2 eggs, lightly beaten
- Powdered sugar, for dusting
1. Preheat oven 350 F. Line two large baking sheets with parchment paper. Set aside.
2. In a medium sized mixing bowl, combine flour, baking soda, baking powder, ground ginger, cinnamon, nutmeg and salt. Set aside.
3. In a large mixing bowl, cream the margarine and brown sugar with a hand mixer or standing mixer with paddle attachment until fluffy, about 4 minutes. Add molasses and honey beat well on high, about 2 minutes. Add in eggs and beat until well combined.
4. With your hands or two spoons, make 2" round balls of dough and place at least 2" apart from one another on the prepared sheets until all of the dough is used (depending on the sizes of your pans, you may have to bake more than one batch). Press the tops of the cookies with the backside of a fork to flatten slightly.
5. Bake for about 15-20 minutes, or until lightly golden brown. Remove the pans from the oven and allow the cookies to cool for about 10 minutes. Using a spatula or your hands, carefully place cookies one at a time top-side-down in the powdered sugar to coat generously. Serve warm or at room temperature.
