DAIRY- AND EGG-FREE MOLASSES COOKIES
Classic molasses cookies get an allergen-friendly twist: These babies are dairy- and egg-free. The recipe comes from "The Food Allergy Mama's Baking Book," by Kelly Rudnicki.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, mix together shortening, brown sugar, applesauce, and molasses until well combined.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Slowly add flour mixture to shortening mixture; mix until combined. Transfer dough to refrigerator and let chill for 1 hour.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
- Using your hands, form dough into 1-inch balls. Place granulated sugar in a shallow dish; roll each ball in sugar. Place on prepared baking sheet and sprinkle a few drops of water onto each ball using your fingers.
- Transfer baking sheet to oven and bake until lightly browned, 12 to 14 minutes. Let cookies cool completely on baking sheet before serving.
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