You won’t find a more perfect Christmas or holiday vegan cookie than these molasses ginger crinkle cookies. They’re soft, yet firm, and full of deep flavors. These are very sugary (since you roll them in large granules of sugar). But, with a nice cold glass of your favorite plant based milk, these are just a little bit of holiday heaven.
When I made the cookies, I ended up with about 2 1/2 dozen. When you reuse a cookie sheet, just be sure to let it cool a little before putting the next batch of cookies on. You don’t have to use fresh parchment each time. I reused the parchment once, then I didn’t the second time. I was careful to place the second batch of cookies on unused spots of the parchment on the second go round. Either way, it all worked out fine.
I put my first tray of cookies into the oven as soon as I had them on the pan. Then it took about 5 minutes for me to get the next pan rolled, sugar coated, and into the oven. But I found the staggering of a sheet of cookies every five minutes made it easy on me, resetting the timer in five minute increments. You can put both cookie sheets into the oven at once, if you prefer.
Once the cookies are done baking, let them cool on the cookie sheet for three to four minutes. Then, move them to cooling racks using a spatula.
One thing I like about these cookies is how they have a nice cake-y texture. They don’t flatten out after cooling. The sugar coating gives them a sparkly, holiday feel. These can be served warm or at room temp. The cookies will keep for 2 to 3 days on a covered tray or in lidded container.
This recipe is adapted from the Purple Carrot website. You might also want to check out my recipe for Vegan Gingerbread Ice Cream, which includes these cookies as an ingredient. And have a look at our Desserts for other cookies and tasty treats.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 30 minutes for chilling dough |
| Servings |
dozen plus
|
- 2 cups all purpose flour
- 2 1/2 teaspoons baking soda
- 1/4 teaspoons salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cardamom
- 1/2 cup vegan butter melted, I use Earth Balance
- 2/3 cup dark brown sugar
- 1/2 cup molasses
- 1 teaspoon vanilla
- 2 tablespoons turbinado sugar for rolling cookies in
Ingredients
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|
- Line two baking sheets with parchment paper. If you only have one baking sheet, let the pan cool between batches. In a medium mixing bowl, combine the flour, baking soda, salt, cinnamon, ginger and cardamom. Mix with a whisk to blend well.
- In a large mixing bowl, whisk together the melted butter, brown sugar, molasses and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula as you go, until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 350 F when the dough is nearly ready to be removed from the fridge.
- Pour some turbinado sugar into a soup bowl for rolling the cookies in.
- Roll the dough into balls using about 1 tablespoon of dough or a little larger. Roll each ball in the sugar, then flatten it slightly between your hands before placing on the lined cookie sheet.
- Place the cookies on the baking sheet(s) with 2 inches of space between them. Bake 8 to 10 minutes, until cracked but still soft.
- Remove and let cool on the cookie sheet(s) for 3 to 4 minutes, then remove with a spatula to cooling racks.
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