These gingerbread cookies are warmly spiced, slightly chewy, and perfect for snacking!
Yields: 22 Cookies
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour (or a 1:1 gluten-free flour blend)
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet Ingredients:
- 1/2 cup vegan butter (softened)
- 1/2 cup vegan brown sugar (packed)
- 1/4 cup molasses
- 1/4 cup unsweetened plant-based milk (e.g., almond, soy, or oat)
- 1 tsp vanilla extract
Sugar Coating (Optional):
- 2 tbs white sugar
Instructions
Step 1: Prepare the Dough
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, use a hand or stand mixer to cream together the softened vegan butter and brown sugar until fluffy.
- Add the molasses, plant-based milk, and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be soft but not sticky.
Step 2: Shape Dough
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.
- Shape dough into golf ball size balls. For optional sugar coating, roll each ball in sugar until evenly coated.
- Place balls on a baking sheet approximately 2 1/2 inches apart to allow room for cookies to spread.
- Slightly flatten each ball with fingers or the back of a spoon.
Step 3: Bake
- Bake the cookies for 10-12 minutes, or until the edges are firm and slightly golden. Remove from oven.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Tips:
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Spice Level: Adjust the amount of ginger and cinnamon for a milder or spicier flavor.
Enjoy baking and snacking these chewy ginger cookies!
