Vegan Pineapple Ginger Sugar Cookies (Print Version)

Soft, chewy cookies infused with tropical pineapple and spicy ginger for a plant-based twist on a classic favorite.

# List of Ingredients:

→ Wet Ingredients

01 - 1/2 cup pineapple juice, unsweetened
02 - 1/2 cup vegan butter, softened
03 - 3/4 cup granulated sugar
04 - 1 tablespoon ground flaxseed
05 - 2 tablespoons water
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon salt
11 - 1 1/2 teaspoons ground ginger
12 - 1/3 cup dried pineapple, finely chopped

→ For Rolling

13 - 1/4 cup granulated sugar

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small bowl, combine the ground flaxseed and water. Let sit for 5 minutes to thicken.
03 - In a large bowl, cream together the vegan butter and 3/4 cup sugar until light and fluffy.
04 - Add the flax egg, pineapple juice, and vanilla extract to the butter mixture. Mix until well combined.
05 - In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground ginger.
06 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
07 - Fold in the chopped dried pineapple.
08 - Scoop tablespoon-sized balls of dough and roll each in the remaining 1/4 cup sugar to coat.
09 - Place dough balls on the prepared baking sheets, leaving at least 2 inches between each cookie.
10 - Gently flatten each ball with your palm.
11 - Bake for 10 to 12 minutes, or until edges are lightly golden.
12 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is impossibly soft and pillowy, like a cross between traditional sugar cookies and the most tender snickerdoodle youve ever had
  • Pineapple and ginger create this bright warming combination that feels like sunshine in cookie form
02 -
  • Letting the cookies cool on the baking sheet for those full 5 minutes makes a huge difference in texture
  • Overbaking is the enemy here pull them out when edges just start to color
03 -
  • Roll your dough balls between your palms with slightly damp hands to prevent sticking
  • If your pineapple chunks are too big theyll fall out of the dough so chop them smaller than you think you need to

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