Ginger Icebox Cookies (Vegan)

“From Southern Living. Times given don't include refrigeration or freezing. Edited 12/10/08: I just made these with the following changes - Reduce sugar by 1/4, use whole wheat pastry flour for 1/2 the flour, and I skipped the water. I am not sure what purpose the water served, but removing it made a firmer dough, especially because I reduced the sugar (which took out some of the dry ingredients which would've only made the dough softer!).”
READY IN:
35mins
SERVES:
120
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat butter at medium speed until creamy; gradually add in sugar and beat well.
  2. Combine flour, baking soda, ginger, and cinnamon; add to to butter mixture, alternating with molasses and water.
  3. Dough will be very soft. Cover and chill for 2 hours.
  4. Divide dough into 4 equal portions; shape into 9 inch rolls.
  5. Wrap each in wax paper and freeze for at least 2 hours.
  6. When ready to bake, preheat oven to 350°F.
  7. Cut dough into 1/4 inch thick slices, and place on lightly greased cookie sheets.
  8. Bake for 10-12 minutes.
  9. Cool for 3 minutes on cookie sheet before transferring to wire racks to cool completely.

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