Description
Spiced molasses cookies, topped with cinnamon sugar and baked in a pan. Slice and serve!
Ingredients
- 1/2 cup vegan butter or refined coconut oil
- 2/3 cup brown sugar (dark preferably, but light is fine too!)
- 1/4 cup fancy molasses (the stuff that comes in a carton)
- 1 tsp vanilla extract
- 1 2/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- pinch of salt
- 2 tbsp nondairy milk like oat or soy
Topping:
- 1 tbsp cane sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350F. Line an 8x8inch square baking pan with parchment paper.
- In a stand mixer or bowl, cream together butter and brown sugar. Add vanilla extract and molasses and mix to combine.
- Add flour, baking soda, ginger, cinnamon and salt and mix to combine. It will be a thick dough. If it seems a bit dry, add the 2 tbsp milk. If you are in a warm climate, you might not need it!
- Press into prepared baking pan and smooth out the top with a spatula. Mix together the cane sugar and cinnamon, sprinkle overtop.
- Bake 23-25 minutes, until slightly firm to the touch and not “wiggly” at all. Let sit in the pan at least 10 minutes before attempting to slice.
- Slice and serve! Store cookie bars in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes