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