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!
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
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