I made this recipe for the first time this year after receiving it at my bridal shower. I was astounded at how flawless they turned out—almost like something you’d buy from a bakery. Before I even cooked them, I had no idea they were vegan. If if my decorations were as tastefully done as yours…
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 1 ½ cups molasses
- 1 cup packed brown sugar
- ⅓ cup vegetable shortening
- ⅔ cup cold water
- 6 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon salt
- cooking spray
Instructions
- Combine molasses, brown sugar, and shortening in a large bowl; beat with an electric mixer until smooth and creamy. Add cold water and blend until smooth. (Shortening may separate a bit; this is fine.)
- Sift together flour, baking soda, cinnamon, cloves, allspice, ginger, and salt in a separate bowl. Add flour mixture to molasses mixture, blending until incorporated and dough is soft. Shape dough into 2 balls and place in the refrigerator until chilled, 10 to 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Working in batches, place one ball of chilled dough on a lightly floured surface and roll to 1/4-inch thickness, or 1/2-inch thickness for softer cookies. Cut out cookies with desired cookie cutters and place 1 inch apart on the prepared baking sheet. Repeat with remaining dough.
- Bake cookies in the preheated oven until edges are firm, 12 to 13 minutes. Transfer to a wire rack immediately after baking to cool. Allow to cool completely if frosting.
Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 142 mg |
| Sugars | 14 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe! I have a Cthulhu cookie mold and most cookies will puff up to where he’s not recognizable. Not these! And they tasted great and, once they cooled, they were a nice snappy cookie. This was for a friend who loves both the season and monsters. These were a huge hit and – a bonus – already vegan as is so I didn’t have to substitute anything!