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.

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5 Comments

    • 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.

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