Crystallized Ginger Spice Cookies.
Believe it or not, I’m not really big on holiday baking. I’m all about holiday consuming, but I don’t usually do a ton of the cooking and baking myself. This year I decided to try to make a few fun vegan holiday cookies, starting with one of my personal favorites – gingerbread!
These aren’t the kind that you cut into shapes and decorate with frosting, but more like a chewy ginger snap coated with delicious crunchy sugar.
This year, all I want for Christmas is a few hours to cook with TWO hands instead of one. My partner in crime isn’t much help yet.
Good thing this recipe is as simple as mix, combine, and bake.
Crystallized Ginger Spice Cookies
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Ingredients (2 dozen cookies)
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 cup Earth Balance spread
- 1/2 cup sucanat or organic cane sugar (+ extra for coating)
- 1/4 cup light brown sugar
- 1 tablespoon chia seeds
- 1/4 cup molasses
- 2 tablespoons soy/almond milk
- 1/2 cup minced crystallized ginger
Preheat oven to 350 degrees. Start by creaming butter and sugars together in a stand mixer, or with a hand beater. In a separate mixing bowl, add all dry ingredients and stir to combine.
In a small side dish, add 1 tablespoon chia seeds to 3 tablespoons of water, and let sit for at least five minutes. This will form a "chia egg" which works as a binder for vegan baking. If you don’t have chia seeds, you can also sub in 1 tablespoon of ground flax instead.
Gingerbread cookies are delicious to begin with, but the thing that really sends these over the edge is the crystallized ginger.
Spicy, chewy, and powerful – these little pieces give these cookies an extra zing that makes them super tasty.
Mince the ginger into teeny tiny pieces, enough to fill a half cup.
Back at the mixer, add the dry ingredients to the creamed butter and sugar. Next add the molasses, chia egg, and soy milk until mixture forms a dough.
Lastly, add the crystallized ginger just until mixed. Using a cookie scoop, portion out small balls of dough, and then roll into a round ball with your hands.
Then press to flatten evenly, and lightly set each cookie in a shallow dish of extra sugar for coating. Flip to coat each side!
Space evenly on a cookie sheet, and bake for 10-12 minutes or until they begin to darken.
Allow to cool on a cooling rack, and then store in a tight container.
This is definitely a cookie you can take to a party or a cookie exchange, and no one will believe that it’s vegan.
Just enough crunch on the outside, with all the right chew on the inside. And all the great spices that remind me that the holidays are right around the corner.
Cooking with a cranky baby is optional.