Warm Ginger Spice Vegan Cookies (Print Version)
Spiced vegan cookies with ginger, cinnamon, and molasses for cozy, comforting sweet moments by the fire.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt
→ Wet Ingredients
08 - 3/4 cup melted coconut oil (or vegan butter)
09 - 3/4 cup packed light brown sugar
10 - 1/4 cup unsulphured molasses
11 - 1/4 cup unsweetened plant-based milk (almond, soy, or oat)
12 - 1 teaspoon vanilla extract
→ Coating
13 - 1/4 cup granulated sugar for rolling
# Step-by-step Instructions:
01 - Set the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly mixed.
03 - In a large bowl, beat the melted coconut oil, brown sugar, molasses, plant-based milk, and vanilla extract until smooth and uniform.
04 - Gradually incorporate the dry ingredients into the wet mixture, stirring until a soft dough forms.
05 - Scoop tablespoon-sized portions of dough and roll each into a ball. Coat each ball by rolling it in granulated sugar.
06 - Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets.
07 - Bake for 11 to 13 minutes, or until edges are set and tops develop crackled texture.
08 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies bring a gentle heat and sweetness that feels like a cozy hug from a friend.
- The simple vegan ingredients make them easy to whip up anytime, and they never disappoint.
02 -
- Do not overmix the dough once you add the dry ingredients; it keeps your cookies tender and chewy.
- Rolling the dough balls in granulated sugar before baking gives a lovely crunchy contrast that transforms the experience.
03 -
- To keep things crisp, avoid stacking the cookies before they're completely cooled.
- A quick chill of the dough before baking brings out deeper flavors and controls spreading.