My favorite holiday cookie growing up was always molasses sugar cookies. I love the sweet spicy taste. The warmth of the cinnamon, ginger, and cloves just scream Christmas! I remember making them with my mom and sneaking bits of dough from the fridge while they cooled in the saucepan.
This year is no different, bring on the cookies! However, I have recently realized that I feel so much better if I leave dairy and eggs out of my life. I decided to take my mom’s recipes and modify it a bit. So, these cookies are vegan molasses sugar cookies.
I did not do a great job of taking photos as I made these cookies but they are really pretty simple.
My mother always made these in one pan on the stove using a larger saucepan and a hand mixer. So, depending on your kitchen gadget selection you can do that as well. I have a new stand mixer that I love to use so I use a separate bowl.
You can also use coconut oil if you prefer but might change the taste a bit. Once the Crisco is melted pull it from the burner and let it cool a bit. Usually, at this step, you add the egg so you’d want the Crisco to be cool enough that it didn’t cook the egg. Since I am not using egg it doesn’t have to be as cool.
If you have a kitchen mixer add the Crisco, avocado, and ? to the bowl. Mix until it is well blended. Use a very ripe avocado, if it is hard it wont mix well and you will have green chunks in your cookies. I don’t mind so much but I am sure it will weird some people out.
Then scoop some dough out and roll them into balls. Then roll those balls in sugar. An impossibly messy job for any child.
Over the last several years, I haven’t made to many Christmas cookies. My husband is a bit of a grinch when it comes to cookies (he doesn’t like having them around because then he eats too many… I think that is the point.) So because of that and the fact that I rarely have a fully equipped kitchen I didn’t make many cookies. Lucky for me in years when I have been unable to make cookies my mom has sent me some in the mail. Thanks, MOM!
This year has been different, we are finally in our own place and I was able to make a few batches of cookies. Just enough to share with my neighbors and make it thru December. The avocado substitution worked great! These cookies are perfect, everything I hoped they would be!
Hope you enjoy the recipe, let me know how yours turn out!
| Cook Time | 8-10 minutes |
| Servings |
cookies
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- 3/4 cup shortening Crisco works best but you can use margarine or coconut oil
- 1 cup brown sugar
- 1/4 cup molasses
- 1/2 avocado
- 2 tsp baking soda
- 2 cups flour
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp salt
- 1 tsp cinnamon
Ingredients
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- Melt shortening in a saucepan over low heat, cool slightly; Add sugar, molasses, and egg beat well. Sift together dry ingredients, add to saucepan mixture. Mix well. Leave in pan and chill in the fridge. When the dough is chilled, scoop out and roll into 1 inch balls, roll in sugar. Place on greased cookie sheet (spray with PAM) approx. 3 inches apart. Bake at 375 degrees for 8 to 10 minutes.
