Canadian Molasses Cookies No Butter Recipes

Steps:

• Preheat oven to 350 degrees F & grease several cookie sheets.
• In large bowl, stir together molasses, brown sugar, vinegar & egg.
• In another sift or whisk together flour, baking soda, ginger & salt, then add to molasses mixture, mixing until well blended.
• Spoon dough by teaspoonfuls onto cookie sheets, about 2 inches apart.
• Bake until edges are golden.
• Remove from oven & let cool on pans on wire rack for 5 minutes before removing.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, mix together shortening, brown sugar, applesauce, and molasses until well combined.
• In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Slowly add flour mixture to shortening mixture; mix until combined. Transfer dough to refrigerator and let chill for 1 hour.
• Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
• Using your hands, form dough into 1-inch balls. Place granulated sugar in a shallow dish; roll each ball in sugar. Place on prepared baking sheet and sprinkle a few drops of water onto each ball using your fingers.
• Transfer baking sheet to oven and bake until lightly browned, 12 to 14 minutes. Let cookies cool completely on baking sheet before serving.

Steps:

• In large bowl, mix 1 1/2 cups granulated sugar, the shortening, molasses and eggs until well blended. In small bowl, dissolve baking soda in water; stir into molasses mixture. Stir in remaining cookie ingredients until well blended. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F. Lightly grease cookie sheet. On floured surface, roll dough 1/4 inch thick. Cut with floured 2 3/4-inch round cutter (or cut with clean food can with both ends removed, such as rectangular-shaped pork luncheon meat can). Place about 2 inches apart on cookie sheet.
• Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In 2-quart saucepan, sprinkle gelatin on cold water to soften; stir in 1 cup granulated sugar. Heat to a rolling boil; reduce heat. Simmer uncovered 10 minutes. In large bowl, place powdered sugar and hot gelatin mixture. Beat with electric mixer on medium speed about 2 minutes or until foamy. Add vanilla, baking powder and salt; beat on high speed 12 to 15 minutes or until soft peaks form. Frost bottoms of cookies with frosting. Let stand until frosting is dry, 2 to 3 hours, before storing.