Vegan Double Ginger Cookies

These vegan double ginger cookies are speckled with crystallized ginger bits and robustly flavored with warm spices and molasses for the ultimate holiday treat!

Course Dessert, Snack

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 129

Author Jhanelle Golding

Ingredients

¼ cup (57 g) vegan butter or margarine not unsalted, stick or block form
½ cup (100) butter-flavored vegetable shortening
1 cup (200 g) light brown sugar packed
1 vegan egg See Notes for options
¼ cup (80 g) unsulphured molasses I used Grandma’s
2¼ cups (280 g) unbleached all-purpose flour spooned and leveled
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ tsp nutmeg
3 teaspoons water or as needed
3 tablespoons crystallized ginger chopped
¼ cup (50 g) granulated sugar or sparkling sugar for rolling, optional

Instructions

Add vegan butter, shortening, and brown sugar in a large bowl. Mix with an electric mixer until creamy and lighter in color.
¼ cup vegan butter or margarine, ½ cup butter-flavored vegetable shortening, 1 cup light brown sugar
Stir in the vegan egg and molasses until combined.
1 vegan egg, ¼ cup unsulphured molasses
Sift in the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg. Gently mix until a dough is formed. Test a small piece of the dough to ensure it forms a ball without crumbling. Mix in a teaspoon of water at a time if the dough is too dry and crumbly.
2¼ cups unbleached all-purpose flour , 1 teaspoon baking soda, ¼ teaspoon salt, 2 teaspoons ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground cinnamon, ¼ tsp nutmeg, 3 teaspoons water
Fold in the crystallized ginger.
3 tablespoons crystallized ginger
Cover the dough and refrigerate for 1 hour or until firm. I recommend leaving it in the fridge for at least 24 hours for the best flavor.
Set a rack in the middle of the oven and preheat it to 350°F (180°C).
Using a #40 cookie scoop (20g or 1½ tablespoons), make equal portions of cookie dough. Form the dough into balls and place them on a baking sheet lined with parchment paper, spaced 2 inches apart.
Gently roll each cookie dough ball in granulated sugar and return to the baking sheet.
¼ cup granulated sugar
Bake for 10 to 12 minutes or until the tops have just cracked.
Remove the cookies from the oven and let them rest for 5 minutes on the tray, then transfer them to a cooling rack.

Notes

Egg Replacer options:

Store-bought vegan egg replacer for 1 egg (e.g., Ener-G or Bob’s Red Mill) mixed with water as directed. (Used in this recipe)
1 tbsp tapioca starch mixed with 2 tbsp aquafaba
1 tbsp ground flax or chia seeds mixed with 2 tbsp water. Set aside for 5 minutes until thickened (makes chewier cookies).

Nutrition