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.