Sparkled ginger cookies
Recipe by Hannah Knapp
4 tablespoons turbinado or demerra sugar (regular sugar will work as well but coarse is best)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup canola oil
1/4 cup molasses
1/4 cup soy milk (can substitute rice milk, almond milk or cows milk)
1 cup sugar
1 teaspoon vanilla extrac
Prep. Time → 15 min
Cook Time → 10-12 min
1. Preheat the oven to 350 degrees F. Lightly grease two cookie sheets. Place the turbinado sugar in a small bowl.
2. Sift together the flour, baking soda, salt, and spices. In a separate large mixing bowl, mix together the oil, molasses, soy milk, sugar, and vanilla.
3. Pour the dry ingredients into the wet and combine well.
4. Roll into 1-inch balls, flatten into a 1 1/2-inch diameter disk, press the cookie tops into the turbinado sugar and place 1 inch apart sugar side up on a prepared cookie sheet.
5. Bake 10 to 12 minutes (don't overbake!), let cool on cookie sheets for 3 to 5 minutes, and transfer to a cooling rack.
desserts, cookies, ginger, vegan October 26, 2011 17:43
Author Vegan With a Vengeance
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