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!
Ingredients
- ¼ cup vegan butter or margarine not unsalted, stick or block form
- ½ cup butter-flavored vegetable shortening
- 1 cup light brown sugar packed
- 1 vegan egg See Notes for options
- ¼ cup unsulphured molasses I used Grandma’s
- 2¼ cups 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 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).