Ginger-Cinnamon Cookies (Vegan)
By
Kilsharion Land
@Kilsharion
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.
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.
Rating:
★★★★★ 1 vote5
Prep:
30 Min
Cook:
30 Min
Ingredients
-
2 csifted all-purpose flour
-
4 tspground ginger
-
3 tspbaking soda
-
1 Tbspground cinnamon
-
4 pinchorange zest
-
1/2 tspbaking powder
-
3/4 cearth balance
-
1/4 ccanned pumpkin (not pie mix)
-
3 Tbsparrowroot powder
-
1 cwhite sugar
-
1/4 cblack strap molasses
-
1 pinchsea salt
-
CINNAMON SUGAR
-
1/2 cwhite sugar
-
1 Tbspground cinnamon
How to Make Ginger-Cinnamon Cookies (Vegan)
- Preheat oven to 350 degrees F.
- 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.
- Place the Earth Balance into a mixing bowl and beat until creamy.
- Gradually beat in the white sugar. Beat in the pumpkin and molasses.
- 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.
- Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands.
- Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
- Cool cookies on a wire rack.
- Store in an air tight container out of reach and sight of dogs, children and spouses…if you want any for yourself, that is.
