Ginger Icebox Cookies (Vegan)

Total Time
35mins
Prep 20 mins
Cook 15 mins

From Southern Living. Times given don't include refrigeration or freezing. Edited 12/10/08: I just made these with the following changes - Reduce sugar by 1/4, use whole wheat pastry flour for 1/2 the flour, and I skipped the water. I am not sure what purpose the water served, but removing it made a firmer dough, especially because I reduced the sugar (which took out some of the dry ingredients which would've only made the dough softer!).

Ingredients Nutrition

Directions

  1. Beat butter at medium speed until creamy; gradually add in sugar and beat well.
  2. Combine flour, baking soda, ginger, and cinnamon; add to to butter mixture, alternating with molasses and water.
  3. Dough will be very soft. Cover and chill for 2 hours.
  4. Divide dough into 4 equal portions; shape into 9 inch rolls.
  5. Wrap each in wax paper and freeze for at least 2 hours.
  6. When ready to bake, preheat oven to 350°F.
  7. Cut dough into 1/4 inch thick slices, and place on lightly greased cookie sheets.
  8. Bake for 10-12 minutes.
  9. Cool for 3 minutes on cookie sheet before transferring to wire racks to cool completely.

Reviews

(2)
Most Helpful

i havent baked this yet but it seems like it would take 4ever to prepare.... its deefinately not for someone who has to hurry...

mandp83 February 24, 2008

These were easy to make. Personally, I think the molasses is just a little too strong, masking the ginger and cinnamon. I must say that I accidently refrigerated the dough rather than freezing. The shape of my cookies came out a big odd, because without freezing, the dough just was too soft....but that was my fault...I misread the directions. DH likes these, and they are disappearing as I write.

Ms*Bindy November 26, 2005

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