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ginger-cinnamon cookies (vegan)

(1 rating)
Recipe by
Kilsharion Land
Georgetown, TX

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.

(1 rating)
prep time 30 Min
cook time 30 Min

Ingredients For ginger-cinnamon cookies (vegan)

  • 2 c
    sifted all-purpose flour
  • 4 tsp
    ground ginger
  • 3 tsp
    baking soda
  • 1 Tbsp
    ground cinnamon
  • 4 pinch
    orange zest
  • 1/2 tsp
    baking powder
  • 3/4 c
    earth balance
  • 1/4 c
    canned pumpkin (not pie mix)
  • 3 Tbsp
    arrowroot powder
  • 1 c
    white sugar
  • 1/4 c
    black strap molasses
  • 1 pinch
    sea salt
  • 1/2 c
    white sugar
  • 1 Tbsp
    ground cinnamon

How To Make ginger-cinnamon cookies (vegan)

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Sift 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.
  • 3
    Place the Earth Balance into a mixing bowl and beat until creamy.
  • 4
    Gradually beat in the white sugar. Beat in the pumpkin and molasses.
  • 5
    Sift 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.
  • 6
    Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands.
  • 7
    Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  • 8
    Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
  • 9
    Cool cookies on a wire rack.
  • 10
    Store in an air tight container out of reach and sight of dogs, children and spouses…if you want any for yourself, that is.

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