Details
20 min
20 min
12-15 min
vegan
(Wilhelm Studio)
Method
Preheat oven to 175° C. Prepare two baking trays with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, ginger, nutmeg, clove, and pepper. With an electric mixer, cream butter, whole cane sugar and cane sugar until light and fluffy. Beat in molasses and apple sauce. With mixer slowly beat in flour mixture until everything is combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
Pour the extra granulated sugar in a bowl for rolling. Roll balls into 3-4 cm thick balls and roll balls in sugar to coat. Place onto parchment paper and flatten balls, leave enough space between them. Bake cookies until brown for about 12 to 15 minutes, rotating trays halfway through. Let cookies cool on a wire rack. Store an in air tight container till serving and enjoy!
Ingredients
- 315 g flour
- 2 1/4 tsp baking soda
- 1/2 TL Rapunzel sea salt with iodine
- 1 tbsp ginger, ground
- ½ tsp Rapunzel Bourbon vanilla powder
- ¼ tsp cinnamon, ground
- ¼ tsp nutmeg, ground
- ¼ tsp clove, ground
- ¼ tsp pepper, ground
- 170 g plant margarine, room temperature
- 85 g Rapunzel Rapadura whole cane sugar
- 100 g Rapunzel Cristallino cane sugar
- 6 EL Rapunzel Sugar cane molasses
- 80 g apple puree
- 40 g Rapunzel Cristallino cane sugar
