Crispy, chewy and perfectly spiced. This is the only ginger cookie recipe you will ever need. They're vegan, soy & nut free, and can be made gluten-free. Perfectly paired with a cup of oat milk.
This is my mom's tried & true recipe of 15+ years (before Eggcitables plant-based egg even existed!). The spice blend & molasses will give you those warm & fuzzy holiday feels all year long.
Ingredients
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
½ tsp salt
¼ tsp allspice
¾ cup of vegan butter or margarine
½ cup of packed brown sugar
½ cup granulated sugar
¼ cup molasses
1 Eggcitables egg
¼ cup of white sugar for dipping
Directions
In a medium bowl, whisk flour, baking soda, ginger, cinnamon, salt and allspice until thoroughly mixed.
In a large bowl combine vegan butter, brown and white sugar. Beat with an electric mixer on medium from 3 minutes until fluffy. Add Eggcitables egg and molasses to the mixture, beat for an addition 1-2 minutes.
Add the dry mix to the wet mixture, ½ cup at a time and beat until combined. Stop beating when both mixtures are combined to form a round ball of dough. Cover with plastic wrap (or sustainable alternative) and refrigerate for 2 hours.
Preheat oven to 350F
Place ¼ cup of sugar in a small plate. Roll the refrigerated dough into 1 inch round balls and dip them into the sugar. Place dough on a cookie sheet 2 inches apart (9-12 to a pan). Bake for 9-12 mins until crisp.
Let cool and Enjoy!
