12 Cookies of X-Mas: Sparkled Ginger Cookies

>> Thursday, December 23, 2010

Ryan (from Ryan's Baking Blog) writes:

I hold vegan recipes to the same standards as non-vegan recipes because I know they can be just as delicious, or even more delicious, depending on how they're made and the right flavors and ingredients, etc. People think vegan baked goods are dry, dense, inedible, but that just isn't true.

These cookies are delicious, you don't have to wait for anything to get to room temperature, and you can eat the dough without any health risk. What's not to love about vegan baking?

This recipe does actually call for this specific kind of sugar, you can use turbinado or demerara sugar, it's used for the "sparkle" and for some added molasses flavor. It's kind of like brown sugar but much more coarse.

If you don't have it, you can just use plain white sugar, but if you have this kind or any kind of coarse sugar, I really recommend it.

These cookies come together pretty easily and pack a lot of ginger flavor. It is a soft, chewy cookie (my favorite) with a slightly crisp outside and sparkles on top.

Surprise your vegan AND non-vegan friends with these treats -- they'll be a hit.

Adapted from Vegan With A Vengeance
(Makes about 2 dozen cookies.)

What you'll need . . .

  • 4 tablespoons turbinado or demerara sugar (regular sugar works if you don't have either of these, but coarse sugar is best)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup canola oil
  • 1/4 cup molasses
  • 1/4 cup soy milk
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Method . . .
  1. Preheat oven to 350°F. Lightly grease two cookie sheets. Place the turbinado (or demerara) sugar in a small bowl and set aside.
  2. Sift together flour, baking soda, salt, and spices. In a separate large bowl, mix together oil, molasses, soy milk, sugar, and vanilla.
  3. Beat the dry ingredients into the wet ingredients in three additions, mixing until just combined after each addition. Do not overmix.
  4. Roll dough into 1-inch balls, flatten each ball into a 1 1/2-inch-diameter disk (use the bottom of a drinking glass). Press one side of the cookie into the turbinado sugar and place on a baking sheet, sugar side up, about 1 inch from other cookies. Bake 10 to 12 minutes, or until the edges are starting to firm up, let cool on sheets for about 3 minutes before transferring to a wire rack to cool completely.
Thanks so much to Ryan (Ryan's Baking Blog) for this awesome holiday recipe!!! Be sure to check out his site for more great stuff. One of my recent favorites is -- surprise, surprise -- his Nutella-Filled Thumbprint Cookies!

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