4 Serving
Plantry
Molasses Crinkle Cookies
SERVINGS
PREP & COOK TIME
45 min
CALORIES
120
FAT
3g
CARBOHYDRATES
22g
PROTEIN
2g
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INGREDIENTS
- 2 cups all-purpose flour
- 2 ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- ½ cup vegan butter, melted
- ⅔ cup dark brown sugar
- ½ cup blackstrap molasses
- 1 tsp vanilla extract
- 2 tbsp turbinado sugar (for rolling)
- Parchment paper
- ¼ tsp salt
Allergens: wheat
Tools: Baking sheet
SERVINGS
PREP & COOK TIME
45 min
CALORIES
120
FAT
3g
CARBOHYDRATES
22g
PROTEIN
2g
Get Recipes Delivered
INSTRUCTIONS
1
Mix the dry ingredients
Preheat oven to 350°F. Line a baking sheet with parchment paper. Add the flour, baking soda, cinnamon, ginger, cardamom, and ¼ tsp salt to a large bowl. Mix well, making sure there are no clumps.
2
Mix the wet ingredients
Add the melted butter, brown sugar, molasses, and vanilla extract to a separate large bowl. Whisk until combined. Stir the dry ingredients into the wet ingredients until just combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
3
Make the cookies
Add the turbinado sugar to a plate. Measure out 1 tbsp portions of cookie dough and roll into 24 balls. Roll in the sugar and gently press to flatten slightly. Add to the baking sheet and bake until the cookies are cracked, but still tender to the touch, about 10 to 12 minutes.
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