Soft + Chewy Ginger Cookies
Soft and chewy vegan ginger cookies that are easy to make, delicious and the perfect holiday treat!
Servings 30 cookies
Ingredients
- 2 1/4 cups all purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup softened vegan butter (I used Earth Balance)
- 1 cup brown sugar
- 1 flax egg (1 tbsp ground flax seeds+2.5 tbsp water mixed and chilled for 10 min in the freezer)
- 1 tbsp water
- 1/4 cup molasses
- 1 tbsp white sugar
Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl, mix together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
- In a large bowl, beat the brown sugar and butter until light and fluffy with a hand mixer. Then add in the flax egg, water, and molasses.
- Add in the dry ingredients with the butter mixture and beat until well combined and a dough has formed.
- On a pan lined with parchment paper, shape dough into one inch balls or use a cookie scoop to maintain consistency. In a small bowl, lightly roll each ball in the tablespoon of white sugar (I only dipped one side) and space equally on the pan.
- Bake for 10 minutes, then transfer the cookies with the parchment paper to a cooling rack.
- Once cooled, eat and enjoy! Store leftovers in an airtight container.