I've got someone very special in my life. I don't get to see her too often because we live on opposite sides of the country, but we talk on the phone just about every day. My sister.
She's a smart, hardworking, beautiful gem of a human being. She's deep inside her first year of grad school and has been working so hard, and on such a level that its difficulty is just outside of my realm of understanding.
I worry about her, because she's my baby sister and I want her to be healthy and happy and safe. I worry about her because that's what big sisters do, even though it's not always necessary. Because she's so determined, and so focused, I find myself constantly in awe of her. How she can break away from the parties and naps, and find time to focus on her homework or studying for finals. There's a reason someone like her is excelling in her studies, because she knows her hard work will pay off. She's thoughtful, steadfast and her determination is unwavering.
I'm back in my hometown for Christmas, and the first night I was back I asked my family which cookies they would like me to bake. My sister had one request, soft molasses cookies. It took me by surprise, because I don't remember having molasses cookies growing up. When I pressed for more info I came up empty handed.
She wanted molasses cookies and so she got them. How could I refuse? I'd do anything for her, and molasses cookies are really just the half of it.
I made these vegan molasses cookies soft and puffy, adapting them from a recipe for traditional molasses cookies I made a few years ago. They have a moist inside, and a crunchy outside and are perfect for dipping in a glass of soynog or hot cocoa. My sister and I like to eat them for breakfast because life it short and you should have a little fun in between homework sessions. Or in my case, in between naps.
I hope you have someone to make these molasses cookies for, and someone to watch shitty hallmark movies with. I hope you have someone as sweet and wonderful as my beautiful sister in your life. Merry Christmas.
VEGAN MOLASSES COOKIES
yields about 3 dozen cookies
2 cups all purpose flour
2 1/3 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon salt
1 cups granulated sugar
3/4 cup butter flavored shortening (Crisco brand is vegan friendly)**
1/4 cup molasses
2 Tablespoons aquafaba*
Preheat oven to 350 degrees Fahrenheit and prepare two baking sheets by lining with parchment paper or a silicone baking mat.
In a mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, ground cloves, allspice and salt until fully mixed. Set aside. In a separate bowl, cream together the shortening and granulated sugar until light and fluffy. Slowly add in the flour mixture, molasses and aquafaba until a thick dough has formed.
Scoop out small balls of dough, and coat each one with granulated sugar before placing evening on the prepared baking sheet. Bake for 6-8 minutes, until cracks form on the top of the cookies. A shorter bake time will result in moist, fluffy cookies and a longer bake time will make cookies similar to ginger snaps. Bake according to your preference.
*Chickpea brine! My absolute favorite vegan egg replacement.
** if you don’t shortening on hand vegan butter will work
Recipe adapted from my Molasses Cookie recipe