Merry Christmas! I hope you all got what you wanted and wish you a wonderful day with family. If you’re not full yet or need something to bring to your great aunt’s house later, then these cookies are for you. They’re easy and bake quickly, plus they come out really yummy and they’re not meant to be rolled so you can just plop them on a cookie sheet and throw them in the oven. If you do want to roll them out and use a gingerbread cookie cutter and you have a little extra time on your hands, just put them in the fridge for at least an hour. Enjoy your day and enjoy these cookies dipped in some silk nog or almond milk.
1/2 cup of earth balance butter
1/2 cup of sugar
1/2 cup of molasses
1 1/2 tsp dry Egg Replacer plus 1 tbsp water
2 cups of sifted flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of cinnamon
1 teaspoon of ginger
1/2 teaspoon of nutmeg
1. Preheat oven to 350. Cream sugar and Earth Balance. Stir in molasses and egg replacer.
2. I a separate bowl, combine all dry ingredients. Blend the dry mixture into the wet mixture until smooth.
3. Drop by tablespoons onto a baking sheet, flatten slightly, and bake for 8 minutes (make sure they are spread out well because they will expand quite a bit!)
