Kick-Ass Molasses Cookies

[ChristineP]

I have made these twice.  The first time I was not sure how much powdered egg replacer/water to add.  The second time I added 1 T powdered egg replacer and 2 T water.  It worked out well.  Yummy cookies!

[lmm07468]

these look really good! can you use applesauce for egg replacer in this?  i dont have the powder egg stuff... either that or flax seed. if someone could let me know how much to use (or applesauce or flax and water) that would be awesome!  also one last thing... after you roll them in the sugar, do you flatten them, or leave them in balls?  thanks! cant wait to try these!

[ohiozoeller]

This recipe is the same as the one handed down to my from my grandmother, who kept them in a kitchen drawer for her grandchildren.  She used lard instead of canola oil.  I think that she dipped the balls of dough into cold water, before rolling them in the sugar.  We tried to imitate what we remembered. I also remember that her cookies were large, and, in fact her recipe is twice the size.  Perhaps a 1/4 teaspoon of nutmeg, and half the ginger would be the only changes for this half recipe.  My aunt used, with this size recipe, more like an egg and a half (3 eggs double recipe) for some reason; Grandmother used 2 eggs for her double recipe.  They are good, and thanks for the recommendation for using canola oil, which is always in the cupboard!

[ChristineP]

After rolling them in sugar (really not needed if you want to skip it...), you just leave them in balls and they flatten while cooking. 

I don't know about replacing the egg replacer with applesauce.  I thought that applesauce usually replaced oil in a recipe- that is how I use it.  I have not tried modifications on this recipe, but I would try the flaxseed replacement for an egg.  Also, maybe swap out some of the oil for applesauce.  But, I love the original recipe :-)

[fyvel]

I have always used 1/4 cup of unsweetened applesauce (per egg) egg in cookie recipes and they always turn out great.  I haven't tried it in this recipe particularly, but I am seriously considering making this recipe and that's what I will be using for an egg substitute

[fyvel]

Just as I suspected.. applesauce works just fine

Excellent cookies.  Dangerously so.

[idioglossia]

These are tasty.  I used a combination of millet (1/2), oat (1/4) and light spelt (1 1/2) for the flour.  Mine did not flatten so well, but I attribute that to the use of different flours.  I also didn't roll them in sugar and didn't need to. (:

[disfordelicate]

These were perfect!

Instead of egg-replacer I used 3 T apple sauce (all I had was apple cinnamon), and skipped on the rolling in sugar.

They kind of tasted like gingerbread.

[fyvel]

Ok I just made these again.  I can't recommend these enough.  I used 1/4 cup applesauce for the "egg" and instead of rolling in sugar (which I found was a pain), I sprinkled them with icing sugar straight out of the oven. 

[willwolf]

Mmmmm...crunchy on the outside, chewy on the inside--spicy and delicious!  I altered the recipe slightly by using 1 1/2 cups all-purpose unbleached flour and 3/4 cup whole wheat flour, rather than all-purpose only.  I reduced the canola oil to 1/2 cup and added 1/4 cup applesauce.  I wasn't exactly sure about how much egg replacer to use (I know the recipe says 3 T, but I wasn't sure if that was mixed, just the powder, or what?).  I ended up using 1 1/2 eggs worth of egg replacer (2 1/4 t powder + 3 T water).  The dough was a little on the soft side for rolling them in balls, so I refrigerated it briefly first.  I then rolled the dough into balls and rolled them in natural sugar.  I baked mine for 11-12 minutes at 325 F.  I made 32 cookies, averaging 2 1/2" in diameter each.  I ate a bit of the dough while making the cookies, as it is quite tasty; so, I'd say the recipe makes around 3 dozen cookies.  I'm sure I'll be making these again.  Additional Note:  After storing overnight in a covered dish, the cookies are no longer crunchy on the outside, but soft and chewy, still very tasty!

[KT22A]

willwolf, did you dye your cookies... red?  the photo looks like you did.

[baypuppy]

delish! all i have to say about these. the texture is right on and the spices are nice and delicate. i think next time i'll experiment with a lower fat version, replaces a hunk of the oil with some applesauce.

[willwolf]

KT22A, no, I didn't dye my cookies red.  Why would I do that??  It's just bad lighting; the picture was taken on the stove, and I guess the reflection altered the coloring.

[leapfrog]

These turned out well, nice and soft! This is a BIG surprise because I have never made a batch of cookies that weren't rock hard or too tough and chewy. I used 1/2 cup applesauce as my egg replacer and used only about 1/2 cup olive oil instead of 3/4 cup canola oil.