Ginger crinkle cookies (vegan friendly)

These vegan Ginger crinkle cookies (vegan friendly) are the perfect soft and chewy cookie to have for the holidays or any time of year. They’re lightly spiced so that there’s just enough heat to warm you up without being too overpowering for the kiddies.

One of my FAVORITE cookies in the whole wide world are ginger crinkle cookies.

I love the warm spices they have on the inside and how could you not love a chewy cookie?

To be perfectly  honest, I never bought molasses to bake with until this year, I’ve always been stuck with using extra brown sugar to make my cookies chewier and thick honey as a substitute for molasses.

But of course, it was never the same as the real thing.

After a few tasty experimental batches, I finally got my cookie down right! And what a wonderful feeling it was when I bit into that first perfectly executed cookie. 🙂

Unfortunately I was also left with 3 batches of not so up to par ones but I didn’t mind because at the end of the day, they were still delicious and no cookies are to be left uneaten!

This was actually when sadness settled in because I realized I was almost done my entire carton of molasses! Well, I guess that means it’s time to get myself another box! Or maybe I’ll pick up 3 this time because well, you can never have too many cookies! 😉

Ginger crinkle cookies

Ingredients (24 cookies)

• 1/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 1/4 cup neutral oil (vegetable, canola, oilve)
• 1/3 cup molasses
• 1 egg (or sub 3 tablespoons pumpkin puree)
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon all spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup granulated sugar (for rolling)

Instructions

1. Preheat the oven to 350F
2. In a medium bowl, whisk the brown sugar, granulated sugar, egg, and oil together with an electric mixer until it becomes a smooth paste.
3. Sift in the flour, ground ginger, cinnamon, clove, baking powder, baking soda and salt. Stir until a dough forms. Refrigerate the dough for 1 hour.
4. Form the dough into 24 equal size balls. Place the granulated sugar into a bowl and roll each dough ball one at a time until it has been coated in sugar. Place the cookies onto a lined baking sheet and press each one down slightly.
5. Bake at 350F for 8 – 10 minutes or until the bottoms are golden brown and the edges are set.