chewy ginger cookies
These cookies are sweet, spicy, and have the perfect chew in the centre with a lightly crisp exterior. They totally remind me of the huge ginger cookies I used to eat at Starbucks!
Servings 20 to 24 cookies
Ingredients
- 2 C all-purpose flour
- 3 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 C packed brown sugar
- ½ C melted coconut oil r use softened vegan butter
- ¼ C unsulphured molasses
- ¼ C unsweetened nondairy milk
- 1 teaspoon vanilla extract
- ⅓ C chopped candied ginger pieces (optional)
- ⅓ C granulated sugar, for coating cookies
Instructions
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- In a large mixing bowl combine the flour, spices, baking soda, and sea salt and set aside.
- In the bowl of your stand mixer or in another large mixing bowl you can whisk together the coconut oil, with brown sugar, nondairy milk, molasses, and vanilla extract until well combined. If using vegan butter you can use a spatula to cream the butter with the brown sugar until very fluffy (this is laborous), or use a hand mixer or the paddle of your stand mixer to beat the butter with brown sugar until very fluffy—this will take about 5 to 7 minutes. While continuing to mix either by hand or with eitehr applaienc, add molasses, nondairy milk, and vanilla extract and continue to mix until vert well combined.
- Add the dry ingredients to the wet and continue to mix. Then add the chopped candied ginger (if using) and fold together until no dry ingredients are visible.
- Use a 2 tablespoon cookie scoop and scoop the dough. Portion it into your hands and roll into a ball. Roll the ball around in granulated sugar until fully coated. Slightly press the cookie balls onto the prepared baking sheet leaving 1 ½-inches between each cookie.
- Bake for 15 minutes 1 baking sheet at a time on the middle rack.
- Remove cookies from the oven onto a wire rack. Allow to rest for 10 minutes before using a spatula to transfer from the baking sheet to the wire directly to continue cooling. Let cool before consuming so they have time to get the perfect texture!
Notes
Store cookies in a container between layers of parchment paper for up to 5 days. These are ok to freeze as well for up to 2 months.
