To continue the ginger theme from earlier this week, today I have the recipe for the sparkled ginger cookies from Vegan with a Vengeance. This is hands down my favorite cookbook and I don't know how many times I've made these cookies. They are excellent for shipping out in holiday packages or to eat by yourself with a cup of tea while hovering over your wonky radiator pretending it is a fireplace at your country estate.
Photo is courtesy of oh, it's amanda and you can click over to her flickr page because her pictures are lovely.
These cookies are all over the internet. You can find many photos on flickr and also the recipe floating about.
4 tablespoons turbinado or demerra sugar
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
1 cup sugar
1 teaspoon vanilla extract
Directions:
-Preheat the oven to 350 degrees F.
-Place the turbinado sugar in a small bowl. It will be used to roll the cookies in
later.
-Sift together flour, baking soda, salt, and spices.
-In a separate bowl, mix together the oil, molasses, soy milk, sugar, and vanilla. -Pour the dry ingredients into the wet and mix.
-Roll into 1-inch balls, flatten into a 1 1/2-inch diameter disk, press into the
turbinado sugar and place 1 inch apart sugar side up on a cookie sheet.
-Bake 10 to 12 minutes and cool
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3 comments:
those cookies sound wonderful! Im not as big of a fan of Ginger as I am of peanut butter, but I am always a fan of cookies! Thanks for sharing hun :)
Oooo...the sparkled ginger cookies have been de-glutenized at my house and are so yummy and often requested (read: demanded) by non-gf, non-veg friends and family.
So many cookie (and tots), recipes, so little time...
:)
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