Vegan Ginger Cookies

I made these vegan by substituting the margarine with vegan butter and the egg with a flax egg. They turned out pretty well and my daughter with allergies loved them.

Big Soft Ginger Cookies (~allrecpies.com)

Ingredients

·       2 ¼ cups all-purpose flour

·       2 teaspoons ground ginger

·       1 teaspoon baking soda

·       ¾ teaspoon ground cinnamon

·       ½ teaspoon ground cloves

·       ¼ teaspoon salt

·       ¾ cup margarine, softened (used ¾ cup vegan butter)

·       1 cup white sugar

·       1 egg (used 1 tablespoon flax seed and 1 tablespoon water)

·       1 tablespoon water

·       ¼ cup molasses

·       2 tablespoons white sugar

·       Added chopped crystallized candied ginger

Directions

1.      Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2.      In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3.      Bake for 8 to 10 minutes (baked 9 min) in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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