Here’s the second cookie recipe that I promised. I could totally live on these cookies!
When we had our bakery, I would bake thousands of ginger molasses cookies, which were a favorite with our customers. I continued to bake these special cookies on the regular, even adapting the recipe to make them vegan and then gluten-free. But then last week I wondered if it would work to make the cookies with our Julie’s Original White Cake Mix. And you know what? They’re the best GF ones I’ve made to date! They are so darn good, and so easy to make!
I’m baking up another batch today, which I love to keep in the freezer in case the mood strikes, or should I feel like grinding them up into a gluten-free pie crust or such.
Soft & Chewy Ginger Molasses Cookies (gluten-free + vegan)
Yield 31 Cookies
- 1 package Julie's Original White Cake Mix
- 1/4 cup non-dairy milk
- 1/3 cup unsulphured molasses (such as Grandma's brand)
- 1/4 cup canola oil
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- Organic sugar, for rolling (about 1/2 cup)
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In bowl of a stand mixer, combine the white cake mix, milk, molasses, oil, ginger, cinnamon, and allspice. Beat on low until the dough comes together and is smooth. It might take a minute or so. Avoid adding more liquid as it will eventually come together.
Fill a small bowl with about 1/2 cup organic sugar sugar. Using the smallest cookie scoop, scoop the cookies into balls and roll in the powdered sugar. Place the cookies on the prepared baking sheets wit space between them. You should have 4 rows of 3 cookies. Using the heel of your hand, lightly press the tops of the cookies, so they are slightly flattened on the top. You don't want to flatten them too much.
Bake the cookies in the preheated oven, for about 12-14 minutes. They should be lightly crackled on top, but still somewhat soft to the touch. Let them cool completely on the baking sheets before removing them.
Store in a zip top bag or airtight container for 1 day, or freeze for 4-6 months.
Copyright 2016 Julie Hasson (juliehasson.com)
Gluten-Free + Vegan