Ginger and molasses aren't flavors one typically associates with spring, but with all the gloom in the world right now, I really needed the warm notes of the holiday season to bring some comfort into my life...and my jar of molasses had sprung a leak, so I really needed to get that out of the fridge! These are a holiday staple in my house, and every time we make them we experiment with a new component to play around with fun ways to dress up these traditional ginger molasses cookies with a little extra razzle dazzle! Our most recent favorite was this white chocolate and lemon creamy candy center and it is absolutely lovely! IngredientsCookies 1 1/2 cups unsalted soy butter, softened 1 cup sugar (1 1/4 cup if you're feeling extra sweet) 1 cup packed brown sugar 1/2 cup unsulphured molasses 2 tablespoons unsweetened applesauce 4 1/2 cups flour, sifted 4 teaspoons baking soda 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon salt Filling 12 ounces of white chocolate candy melts (finding dairy-free versions of these are super tricky but not impossible - these are my favorite) 1-2 tablespoon soy butter, chilled 1/4 teaspoon lemon extract Method
0 Comments
Leave a Reply. |
AuthorLindy Miller is an author of heartfelt romance...with a major sweet tooth. Archives
June 2020
Categories
All
|