Ginger-Cinnamon Cookies (Vegan)

1
Kilsharion Land

By
@Kilsharion

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.

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
  • CINNAMON SUGAR

  • 1/2 c
    white sugar
  • 1 Tbsp
    ground cinnamon

How to Make Ginger-Cinnamon Cookies (Vegan)

Step-by-Step

  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.

Printable Recipe Card

About Ginger-Cinnamon Cookies (Vegan)

Course/Dish: Cookies
Dietary Needs: Vegetarian
Other Tag: Quick & Easy



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