Vegan Molasses Ginger Cookies
Author -Yields: 28 cookies
Ingredients
- 2 1/4 cups (270 g) unbleached, all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 8 tablespoons (112 g) vegan butter, melted
- 1/2 cup (96 g) brown sugar, packed
- 1/3 cup (64 g) cane sugar
- 1/4 cup molasses
- 3 tablespoons aquafaba, lightly beaten, or 1 flax egg (see notes)
- Sparkling sugar, for rolling (substitute demerara or cane sugar)
Instructions
- Preheat the oven to 350F and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flours, baking soda, baking powder, salt, ginger, cinnamon, and allspice.
- Mix together the melted vegan butter, sugars, molasses, and aquafaba. Add this mixture to the dry ingredients and use a spatula to combine well. The dough will be wet and sticky. Cover it and transfer it to the fridge. Refrigerate the dough for at least two hours, but preferably overnight.
- Shape the dough into two-inch balls and roll them in sugar. Place the dough 2 inches apart on the cookie sheets. Bake for 10-12 minutes, or until the center of the cookies is puffed and cracked (I recommend checking them at 8 minutes, just in case they've cooked quickly). Allow the cookies to cool on a cooling rack before enjoying.
Notes
Allow cookies to cool entirely before storing. Cookies can be kept in an airtight container for up to 5 days.