ginger-cinnamon cookies (vegan)
★★★★★
1
I have to make at least a double batch if I want them to last more than one day. These will never be the crunchy, flaky snap cookies; but, for pure flavor, these are spectacular. The bite of the ginger. The zing of the cinnamon. The fullness of the pumpkin. They are a family favorite.
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Ingredients For ginger-cinnamon cookies (vegan)
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2 csifted all-purpose flour
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4 tspground ginger
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3 tspbaking soda
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1 Tbspground cinnamon
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4 pinchorange zest
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1/2 tspbaking powder
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3/4 cearth balance
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1/4 ccanned pumpkin (not pie mix)
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3 Tbsparrowroot powder
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1 cwhite sugar
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1/4 cblack strap molasses
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1 pinchsea salt
- CINNAMON SUGAR
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1/2 cwhite sugar
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1 Tbspground cinnamon
How To Make ginger-cinnamon cookies (vegan)
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1Preheat oven to 350 degrees F.
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2Sift the flour, ginger, baking soda, arrowroot, baking powder, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
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3Place the Earth Balance into a mixing bowl and beat until creamy.
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4Gradually beat in the white sugar. Beat in the pumpkin and molasses.
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5Sift 1/3 of the flour mixture into the Earth Balance mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms.
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6Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands.
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7Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
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8Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
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9Cool cookies on a wire rack.
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10Store in an air tight container out of reach and sight of dogs, children and spouses…if you want any for yourself, that is.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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