My Ginger-Cinnamon Cookie Recipe
Ginger-Cinnamon Cookies
(Non-Vegan and Vegan Varieties)
Non-Vegan:
INGREDIENTS
* 2 cups sifted all-purpose flour
* 4 teaspoons ground ginger
* 3 teaspoons baking soda
* 1 tablespoon ground cinnamon
* Four pinches orange zest
* ¾ cup butter
* 1 cup white sugar
* 1 egg
* ¼ cup dark molasses
* pinch of sea salt
A bit of cinnamon sugar – less than ¼ cup (cinnamon sugar is made by combining 1 tbsp cinnamon and ½ cup of sugar)
DIRECTIONS
1. Preheat oven to 350 degrees F.
2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the butter into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg and dark molasses. Sift 1/3 of the flour mixture into the butter 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.
4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
5. Cool cookies on a wire rack.
6. Store in an air tight container out of reach of dogs, children and spouses…if you want any for yourself, that is.
To “Veganize”:
INGREDIENTS
* 2 cups sifted all-purpose flour
* 4 teaspoons ground ginger
* 3 teaspoons baking soda
* ½ teaspoon baking powder
* 1 tablespoon ground cinnamon
* Four pinches orange zest
* ¾ cup Earth Balance
* ¼ cup canned pumpkin
* 3 tablespoons arrowroot powder
* 1 cup white sugar
* ¼ cup dark molasses
* pinch of sea salt
A bit of cinnamon sugar – less than ¼ cup (cinnamon sugar is made by combining 1 tbsp cinnamon and ½ cup of sugar)
DIRECTIONS
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. Gradually beat in the white sugar. Beat in the pumpkin and dark 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.
4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
5. Cool cookies on a wire rack.
6. Store in an air tight container out of reach of dogs, children and spouses…if you want any for yourself, that is.
Note: A great resource for what can be used for egg replacements can be found at My Vegetarian Recipes.
May 5th, 2009 at 1:14 pm
As lovely as these cookies may be, an update on what is going on in your life would be better for those of us not in the loop!
May 9th, 2009 at 6:23 pm
I’m thinking these would be really good made with raw sugar.
Gonna try it. I’ll let you know how it turns out.
May 10th, 2009 at 3:52 pm
Awesome, I look forward to it.
And, Suna – I promise a detailed update post in the near future!
January 22nd, 2010 at 6:33 am
I made these for my staff at Arisia ( a science fiction and fantasy convention) this year, and they were a huge hit!
January 28th, 2010 at 10:03 am
Oh excellent. I’m glad they liked them
I need to make some this year. I didn’t do so because I was in Mexico for the holidays…but, mmmm they sure sound good for this weekend’s endeavor. I’m making chicken and dumplings from scratch. Here’s hoping it turns out well.