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.
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.
Tried this recipe?Let us know how it was!