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6. In a small bowl, mix remaining ½ cup unbleached cane sugar and cinnamon.

7. Using a ¼ cup ice cream scoop or a tablespoon, scoop out chilled cookie dough and roll into balls. Roll dough in cinnamon-sugar mixture, and place on the prepared baking sheets, leaving enough room for cookies to spread a little, about 1 inch apart.

8. Bake for 13 to 16 minutes or until outside of cookies feel slightly firm to the touch. Remove cookies from the oven, and allow them to sit for a few minutes before transferring to wire racks. Cool cookies completely before storing in an airtight container or in zipper-lock plastic bags.

VEGAN VOCAB

Cream of tartar is a by-product of winemaking, the potassium acid salt of tartaric acid, a carboxylic acid. It’s a white, odorless, acidic powder used for many culinary and other household purposes; in this case, it is needed to create carbon dioxide with the baking soda to leaven.

Soft Molasses Cookies

These soft, chewy cookies are flavored with cinnamon, cloves, ginger, and molasses all rolled in sugar and baked.

Yield:

24 to 30 cookies

Prep time:

50 to 55 minutes

Bake time:

11 to 13 minutes

Serving size:

1 cookie

2 cups unbleached all-purpose

flour

2 tsp. baking soda

1 tsp. ground cinnamon

¾ tsp. ground cloves

¾ tsp. ground ginger

¼ tsp. salt

10 TB. nonhydrogenated vegan

margarine, at room temperature

1 cup light brown sugar, firmly

packed

¼ cup molasses

Egg substitute for 1 large egg

½ cup raisins (optional)

⅓ cup chopped walnuts (optional)

½ cup Florida Crystals or

unbleached cane sugar

1. Preheat the oven to 350°F. Lightly oil or spray 2 baking sheets with vegetable shortening, or line with parchment paper.

2. In a large bowl, combine unbleached all-purpose flour, baking soda, ground cinnamon, ground cloves, ground ginger, and salt with a wooden spoon or whisk. Set aside.

3. In a separate large bowl, and using an electric mixer fitted with the beater attachment on medium speed, beat vegan margarine, light brown sugar, and molasses until creamy, scraping the bowl as needed with a rubber spatula. Add egg substitute, and beat again until light and fluffy. Scrape down the bowl, and beat again until batter is nice and smooth.

4. Reduce speed to low, add ½ of dry ingredients to batter, and mix to combine. Add remaining dry ingredients, and mix until dough is smooth, scraping the bowl as needed. Add raisins (if using) and walnuts (if using), and mix only enough to combine. (If your kitchen is especially warm or humid, cover and chill the dough for 30 minutes before scooping and baking.)

5. Using a ¼ cup ice cream scoop or a tablespoon, scoop out cookie dough and roll into balls. Roll cookie in Florida Crystals, and place on the prepared baking sheets, leaving enough room for cookies to spread a little, about 1 inch apart.

6. Bake for 11 to 13 minutes or until edges feel slightly firm. Remove cookies from the oven, and allow them to sit for a few minutes before transferring to wire racks. Cool cookies completely before storing in an airtight container or in zipper-lock plastic bags.

BAKER’S BONUS

You can use one of two types of molasses in this recipe. If you like a strong molasses flavor, try using blackstrap molasses—a dark, concentrated liquid sweetener that’s a by-product of processing sugar cane or sugar beets into sugar. Use a lighter molasses like Grandma’s Molasses for a mellower flavor.

Soft Sugar Cookies

These simple “buttery” cookies—made with confectioners’ sugar, which lends a smooth, tender crumb inside—are perfect for the holidays or any day, and kids of any age will enjoy rolling the cookies in colored sugar and sprinkles.

Yield:

24 to 30 cookies

Prep time:

50 to 55 minutes

Bake time:

8 to 10 minutes

Serving size:

1 cookie

2⅛ cups unbleached all-purpose

flour

½ tsp. baking soda

½ tsp. cream of tartar

¼ tsp. salt

½ cup nonhydrogenated vegan

margarine, at room temperature

½ cup unbleached cane sugar

6 TB. vegan confectioners’ sugar

Egg substitute for