Dairy-Free Groundhog Day Cookies (Spiced Molasses!)
Prep time
Cook time
Total time
Please note that the Prep time is hands on time only. It does not include overnight refrigeration. This is a great make ahead recipe!
Serves: Makes 50-60 groundhog cookies
  • 2 cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup softened dairy-free buttery spread (we used Smart Balance)
  • 1 cup sugar
  • ½ cup molasses
  • 1 egg yolk (see Dietary Notes above for egg-free)
  • 1 egg, lightly beaten, for glaze (can omit for egg-free)
  • Currants or raisins, for decorating
  1. In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, baking powder, baking soda, and salt.
  2. In a large mixing bowl, cream the dairy-free buttery spread and the sugar with a mixer until fluffy. Add the molasses and the egg yolk and mix to combine. Gradually add the flour mixture and mix well.
  3. Form the dough into a ball, and wrap it in plastic wrap. It is a very sticky dough. Refrigerate the dough overnight or up to several days. The dough can be frozen to use later.
  4. When you are ready to bake, preheat your oven to 350 degrees.
  5. Flour a flat surface and rolling pin. Roll the dough out to ⅛-inch thickness. Thicker dough results in cookies that spread too much and don't hold their shape. (The original recipe says to place small amounts of dough on a sheet of plastic wrap, and cover with plastic wrap before rolling. We had better luck flouring a cutting board and the rolling pin before rolling. Choose whichever method works best for you. Either way, the dough is very sticky and fragile.)
  6. Cut out the cookies with a lightly floured cutter. Use a butter knife or a thin spatula to help release the cookies from the rolling surface, and place the cookies on a greased baking sheet.
  7. Brush the cookies with the beaten egg, if using, and decorate each cookie with a currant or raisin eye.
  8. Repeat steps 5 through 7 until all the dough is used.
  9. Bake for 8 to 10 minutes, or until the edges are set and slightly browned.
  10. Let the cookies cool for a few minutes on the baking sheet before removing them to a wire rack to cool completely.
  11. Store the cookies in an airtight container for up to 1 week.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-groundhog-day-cookies