photo by Pamela
- Ready In:
- 1 1⁄2 cups soft whole wheat flour
- 1 cup soft unbleached flour
- 1 cup dark brown sugar (I use Sucanat)
- 1 1⁄2 teaspoons baking soda
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 1⁄2 cup light molasses, warmed
- 1⁄3 cup vegetable oil
- 1⁄3 cup water
- Sift the dry ingredients together in a large bowl.
- Warm the molasses, and mix the molasses, oil and water.
- If the molasses is not warm enough to dissolve into the water, they can all be warmed a little together- the microwave is fine for this.
- Mix the wet ingredients into the dry ingredients.
- The dough should be quite stiff, and not particularly sticky.
- If it is too soft and sticky, add a little more flour.
- Preheat the oven to 350°F.
- Roll out the dough to about 1/4" thick, and cut out with cookie cutters.
- Place cookies on cookie trays which have been lined with parchment paper, or lightly oiled.
- Re-roll and cut the scraps, until the dough is gone.
- Bake for 10 to 14 minutes, until lightly browned and set- they will harden up as they cool.
Questions & Replies
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Delicious! I love to bake with my kids and it is one of the may TV free activities that we do often. I was about to bake some cookies and realized that I was out of eggs! I did and egg-free search and found this great recipe! I didn't roll these out but rather rolled them into balls and then rolled them in white sugar. The first pan got a little crisp as they did really firm up while cooling, by the second pan I fixed the problem and these cookies were perfection! I look forward to make these again soon--Next time I won't even wait for an egg shortage!-February 28,2004. **edited to add, I made this the right way and cut them into pumpkin and leaf shapes to serve with pumpkin dip recipe#25730. Yummy!