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Dairy-Free Brown Butter Ginger Cookie

Image may contain Food Sesame Seasoning Meal and Dish

Ingredients

2¼

cups all-purpose flour

2

tsp. baking soda

1½

tsp. ground cinnamon

1

tsp. ground ginger

¾

tsp. ground cardamom

½

tsp. ground nutmeg

½

tsp. kosher salt

¼

tsp. ground clove

1

large egg

⅔

cup packed dark brown sugar

½

cup (1 stick) unsalted Country Crock® Plant Butter with Olive Oil, melted

1

tsp. vanilla extract

⅓

cup blackstrap (robust) molasses

1

cup raw or sanding sugar (for rolling)

Need to make a substitution?

Preparation

  1. Preheat oven to 375°. Whisk flour, baking soda, cinnamon, ginger, cardamom, nutmeg, salt, and clove in a medium bowl.

    Whisk egg, brown sugar, melted Country Crock® Plant Butter with Olive Oil, molasses, and vanilla extract in a medium bowl, until smooth. Stir in dry ingredient just until combined, then chill for 30 minutes.\

    Place sanding sugar in a shallow bowl. Roll dough into about 1½” balls. Roll ball in sanding sugar and place on 2 parchment-lined baking sheets, spacing 2” apart. Gently flatten each ball.

    Bake cookies, rotating baking sheets halfway through, until cookies are crinkled on top and just set around the edges (they’ll continue to set as they cool), 8–10 minutes. Transfer to wire racks and let cool on baking sheet.