Vegan Ginger Crinkle Cookies
Spice up your baking repertoire and infuse your kitchen with the cozy aromas of the holiday season with these delightful Vegan Ginger Crinkle Cookies—a perfect blend of warmth, sweetness, and that irresistible crinkled charm.
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Step into the heart of holiday baking with a recipe that marries the zesty kick of ginger with the irresistible allure of crinkled perfection. These vegan ginger crinkle cookies are a symphony of flavors, where warm spices dance on your palate and the sugary coating adds a delightful crunch. As you embark on the delightful journey of crafting these sweet gems, your kitchen will be enveloped in the aromatic embrace of ginger, creating an atmosphere that is as comforting as it is delicious. Get ready to savor the magic of the Christmas season, one delectable, crinkled cookie at a time.
What are Crinkle Cookies?
Crinkle cookies, also known as crackle cookies, are a type of cookie that is characterized by their cracked or crinkled appearance on the surface. These cookies are typically soft and chewy on the inside and have a slightly crispy exterior. They are often rolled in powdered sugar before baking, which creates the distinctive cracked appearance as the cookies expand during baking.
The crinkles in these cookies are caused by the contrast in texture between the soft dough underneath and the firmer, sugary outer layer. As the cookies bake, the dough beneath the powdered sugar layer expands, causing the sugar coating to crack and form the crinkled pattern.
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Vegan Ginger Crinkle Cookies
Ingredients:
3/4 cup vegan butter, room temperature
1 cup brown sugar
1/2 cup molasses
1/4 cup almond milk
3 cup all-purpose flour
1 tbsp ground cinnamon
1 tbsp ground ginger
3/4 tsp baking soda
1/2 tsp salt
For rolling the dough:
1/2 cup granulated sugar
1/2 cup powered sugar
Directions:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In the bowl of a stand mixer or using a hand mixer, mix together the vegan butter and brown sugar until creamy (1-2 minutes). Add the molasses and almond milk and beat until combined.
Add the all-purpose flour, ground cinnamon, ground ginger, baking soda and salt to the bowl. Beat until combined.
Pour the granulated sugar and the powered sugar into separate bowls.
Take 1 1/2 tbsp of dough (I like to use a cookie scooper) and roll it into a ball.
Roll the ball of dough in the granulated sugar, making sure that all the sides are covered.
Then roll the ball in the powdered sugar.
Place the dough ball on the cookie sheet, making sure there’s approximately 2 inches between them. The cookies will spread as they cook.
Bake for 12-13 minutes. The cookies will seem soft when they come out of the oven, but they will firm up as they cool. Let the cookies cool on the tray for 5 minutes and then transfer them to a wire cooling rack until they are fully cooled.
Vegan Ginger Crinkle Cookies
Ingredients
- 3/4 cup vegan butter, room temperature
- 1 cup brown sugar
- 1/2 cup molasses
- 1/4 cup almond milk
- 3 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 3/4 tsp baking soda
- 1/2 tsp salt
For rolling the dough
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In the bowl of a stand mixer or using a hand mixer, mix together the vegan butter and brown sugar until creamy (1-2 minutes). Add the molasses and almond milk and beat until combined.
- Add the all-purpose flour, ground cinnamon, ground ginger, baking soda and salt to the bowl. Beat until combined.
- Pour the granulated sugar and the powered sugar into separate bowls.Take 1 1/2 tbsp of dough (I like to use a cookie scooper) and roll it into a ball.
- Roll the ball of dough in the granulated sugar. Make sure all sides are coated.
- Then roll the ball in the powdered sugar.
- Place the dough ball on the cookie sheet, making sure there's approximately 2 inches between them. The cookies will spread as they cook. Bake for 12-13 minutes. The cookies will seem soft when they come out of the oven, but they will firm up as they cool. Let the cookies cool on the tray for 5 minutes and then transfer them to a wire cooling rack until they are fully cooled.
As you relish each delectable bite of these ginger crinkle cookies, take a moment to appreciate the warmth and joy they bring to your palate. With their enticing aroma, delightful crinkled appearance, and the perfect balance of spice and sweetness, these cookies are not just a treat for the taste buds but a celebration of the Christmas season’s spirit. May the magic of these ginger crinkle cookies linger in your heart, making every bite a cherished memory of homemade happiness.
Looking for more Vegan Christmas Cookie recipes like these Vegan Ginger Crinkle Cookies?
Santa’s Kitchen Sink Vegan Cookies
Amazing Vegan Hot Chocolate Cookies
Amazing Vegan Chocolate Peppermint Cookies
Vegan Melted Snowman Sugar Cookies
Soft and Chewy Vegan Ginger Christmas Cookies
I love seeing your finished projects! If you enjoyed making these Vegan Ginger Crinkle Cookies or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy holiday baking!
