Ginger Molasses Crinkles
I made these cookies to bring to Munira & Vinod’s for dinner because I know they love ginger. The recipe is a cross between my grad roommate Elizabeth’s Molasses Crinkles and Vegan with a Vengeance’s Sparkled Ginger Cookies. I put in more ginger than called for in either. They were really good! But Munira said add more ginger - and use fresh ginger! Don’t be shy. (Elizabeth’s had 1 tsp dry ginger; Vengeance had 3 tsp; I tried 2 tsp dry + 2 T ginger paste, and then later, just changed to using all fresh grated ginger!). Makes about 3 dozen cookies. Sometimes I double it and freeze some (as formed raw cookie dough dipped in sugar) to bake later.
Ingredients
- 2 C flour
- 2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp cloves
Wet
- 3+ T fresh grated ginger (or 3 tsp ground)
- 1/2 C canola oil or vegan butter
- 1/4 C molasses
- 1/4 C soy or almond milk
- 1 C brown sugar
- 1 tsp vanilla extract
Topping
- granulated sugar (coarse if you have it)
Instructions
Preheat oven to 350. Mix dry ingredients. In a separate bowl, mix together wet ingredients. Combine the two and mix well. Chill dough (optional).
Roll into 1-inch balls, flatten, and press cookie tops into sugar. Place sugar-side up on cookie sheet with silicon liner (or freeze in a container to make later!)
Bake 10-12 minutes. Let cool for 5 minutes and then transfer to cookie rack.
