Just keep in mind before you begin making these cookies that they require some extra time for chilling the dough!
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup vegan butter
- 3/4 cup sugar (+ about 1/4 cup extra sugar to coat the cookies at the end)
- 1.5 teaspoons Ener-G Egg Replacer powder (or another equivalent of 1 egg)
- 2/3 cup molasses
First, whisk together the flour, salt, baking soda, and spices in a small/medium bowl. Set aside. In a separate bowl, use an electric mixer to cream together the butter and sugar until light and fluffy (this could take about 3 or 4 minutes). Add the egg replacer powder and molasses to the mixture and beat until combined. Then add the flour mixture in a couple batches, beating until smooth. Only if needed, add 1 or 2 tablespoons of water to get the right cookie-dough consistency.
Once your dough is prepared, divide the dough in half, wrap each chunk in plastic wrap, and refrigerate for at least 1 hour or overnight.
When you're ready to begin baking the cookies, preheat the oven to 350 degrees Fahrenheit and line 3 baking sheets with parchment paper. Next, add the extra 1/4 cup sugar to a separate small bowl. Roll the dough into 1-inch balls and roll each ball in the sugar until coated. Place the cookies on the cookie sheets and bake for about 12 minutes.
These cookies are not ginger snaps; they're chewy gingerbread cookies. I like that, and apparently Simon did too since he had seconds and thirds. As my dad always says, cookies are meant to be eaten three at a time!
These gingerbread cookies can be sugar-coated, as I included in the recipe above, or they could be iced with vegan royal icing (icing that dries to a smooth, hard, matte finish) or rolled out and cut into gingerbread shapes. The possibilities are endless! Have fun with these cookies.
I'm going to make my vegan brownies for a holiday party this evening--I've already blogged about those, so here's the recipe: Fudgy Brownies.