Ginger Spice Cookies
- 5 Tbsp Earth Balance buttery stick
- ½ cup pure maple syrup
- 1/3 cup molasses
- ¼ cup unsweetened almond milk
- 2¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp kosher salt
- ½ tsp ground ginger
- ¼ tsp ground allspice
In a large mixing bowl beat the buttery stick, maple syrup. molasses and milk together, until full mixed. (A heavy-duty whisk or hand mixer works well)
Sift the dry ingredients into a small bowl, add to the wet and beat by hand until just mixed..
Cover and chill the dough for an hour.
Preheat the oven to 375° and line two baking sheets with parchment paper.
Using a 1 Tbsp disher make 36 balls. Bake 12 at a time for 10-14 minutes, until the bottom of the cookies are golden and the tops look baked (they should appear a bit wet in the crevices on top).
Let cool on racks and store tightly sealed.
Makes about 3 dozen (36).