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