I have fond memories of these Old Fashioned Soft Molasses Cookies growing up. Archway used to make one that has since been discontinued I believe, and they were my favorites. When I would visit my grandma, she would butter the underside of them and cut them into wedges or heart-shapes for me. Sometimes I’d even get to drink real tea with her, a little “cream” and sugar to sweeten things up. We’d play tea party a lot and while I was eating, she would make ballerina paper doll cut outs for me. You know, the kind where they are all strung together? 🙂

Today, I created a vegan version of that beloved cookie and used Earth Balance Buttery Spread. Served with that, Celestial Seasonings Sweet Harvest Pumpkin Black Tea with a splash of almond milk. If you’d like it sweeter, use Agave or Stevia.

I rolled these to 1/4″ but next time, I think I’d choose to roll to 1/2″ thick for a softer, puffier cookie – more like the one I remember. The flower cookie cutter is from Wilton and you can get it here on Amazon.com

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