Thursday, December 11, 2008
Vegan Ginger Cookies
3/4 cup margarine, softened
1 cup white sugar
1/4 cup maple syrup
2 1/2 cups all-purpose flour ( I used my all purpose gluten free flour blend)
1/3 cup water
1 1/2 teaspoons baking soda
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons white sugar
1)In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
2)Stir in the molasses.
3)Mix the water and baking soda and stir.
4)Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
5)Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
6)Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
7)(The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
8)Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
I also froze most of the dough in logs, slice off a few cookies at a time, and bake them for a few minutes extra.
The dough tastes gross raw, but is excellent baked!
9Bake at 350°F for 10-12 minutes.