As my holiday obsession continues, I’ve moved to all things ginger and peppermint. Not much going on around here other than the sniffles and these ginger cookies. Of course, I managed to get sick right before my vacation to New Orleans. Just my luck, huh? We are going to New Orleans for Dan’s dad’s birthday this weekend and I managed to get a head cold on Monday. But enough complaining, how about these cookies!
These cookies are soft, chewy, ginger-y, and juuuuust the right amount of spice. I know that sometimes ginger cookies can be just a bit too much and in a world of seasonal gingerbread/pumpkin spice things, the wrong combination can really turn you off from the flavor all together. I’ve been trying out a few molasses variations in some of my recipes and this one made the “nice” list. You don’t even want to know how the “naughty” ones tasted. Okay, okay, that was a lame joke I know. It must be the medicine cocktail I’m currently administering.
Try not to eat all the dough, alright?
This recipe makes about 3 dozen cookies so you’ll have enough for your Christmas cookie boxes AND for yourself, too.
And in case you’ve forgotten, you can pair these bad boys with my peppermint ice cream to make ice cream sandwiches. YUM.
Servings: About 3 dozen medium sized cookies
Time: 1 hour
- 2 1/2 cups all purpose flour
- 1/2 cup vegan butter
- 1/2 cup dark brown sugar
- 3 TBSP molasses
- 1 TBSP maple syrup
- 1 tsp vanilla extract
- 1 TBSP ginger
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp nutmeg
- 3/4 tsp cinnamon
- Preheat oven to 350 deg F. Line baking sheets with parchment paper or silicone baking sheets.
- In a large bowl, cream together butter and sugar. After combined, add molasses, maple syrup, and vanilla. Mix flour together in a medium sized bowl with the spices and baking powder.
- Add flour to the mixing bowl in 1/4 cup increments, combining after each addition. Be careful not to over mix after all the flour has been added.
- Use a TBSP to form small balls of dough and press slightly against the baking sheet. They will rise slightly but not too much so you can place them about 1 1/2″ apart.
- Bake cookies for about 13-15 minutes. Cool completely before storing in an airtight container for up to one week or in the freezer for up to one month.