April 20, 2014 Slow as Molasses
“Senioritis” has hit pretty hard this semester — I’ve often joked that I’m “as slow as molasses” lately.
Though it’s been a little tricky to stay motivated with graduation quickly approaching and the beautiful spring weather we’ve been experiencing, finals are still around the corner and there are many late nights at the library still ahead. I don’t know about you, but study snacks help my concentration infinitely — however, I wanted to make something that wouldn’t leave me feeling completely guilty and sugar-high.
And thus, I recently made Vegan Molasses Cookies — they’re excellent. They’re chewy and spicy, and taste best when completely cool (if you can wait that long, haha).
- ⅓ c. Earth Balance, melted
- ½ c. sugar
- ¼ c. brown sugar, packed
- ⅓ c. blackstrap molasses
- 2 t. vanilla extract
- 2 T. soy milk
- 2 c. all-purpose flour
- 1 t. ginger
- 1 t. cinnamon
- ½ t. cloves
- ½ t. allspice
- 2 t. baking soda
- In a medium sized mixing bowl, cream together the vegan butter and sugars with an electric mixer until smooth and well blended.
- Add the molasses, vanilla, and milk and beat until the mixture is very smooth.
- In a separate bowl, whisk together the remaining ingredients.
- Pour the dry ingredients into the wet and mix just until everything is well combined.
- Cover the dough with plastic wrap and refrigerate for an hour.
- When you’re ready to shape the cookies, preheat the oven to 350 degrees.
- Remove the dough from the refrigerator and use a cookie scoop or large spoon to measure out about a tablespoon or so of dough for each cookie. Roll each scoop of dough into a smooth ball with your hands and roll in additional sugar if desired.
- Place the balls onto lightly greased baking sheets and bake for 8-10 minutes, or until the surface of the cookies have nicely cracked.