Soft Chewy Ginger Cookies
So I posted my mom's favorite cookies from her basket first, but these are my favorite cookies that were in the basket (well actually it's a toss up between these and My Best Chocolate Chip Cookies). Chewy, soft, spicy. Yum! They also stayed soft and chewy for several days. I found the original (non-vegan) recipe on allrecipes years ago and I've been making them ever since. Imagine my joy this year to discover that they still turned out even without eggs!
2 1/4C all-purpose flour
2tsp ground ginger
1tsp baking soda
3/4tsp ground cinnamon
1/2tsp ground cloves
pinch of salt
3/4C margarine, softened
1C white sugar
2Tb unsweetened applesauce
1Tb water
1/4C molasses-Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
-In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the applesauce, then the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and place the cookies 2 inches apart onto an ungreased cookie sheet (I just use my cookie scoop and don't bother balling the dough).
-Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
9 comments:
these look great!
I'm so glad these veganized well for you! My favorite ginger cookie recipe proved to be equally adaptable this year--I was so excited when I made them without the eggs and they tasted exactly the same as I remembered. Those look really tasty, by the way.
I just got done making these cookies. They came out excellent! They did look "prettier" when I formed them into a ball and then smashed them done a little bit with a spatula before baking them. I also under-baked them just a tad bit... but I do like my cookies a little raw!
Thanks!
I normally prefer my ginger cookies crunchy but I must say, those look devine- I can't wait to give them a go!
Yum !another cookie that i need to try soon! Thanks
Oooooh, these are exactly what I want to make next! Mmmmm....
I made these last night-delicious! My non-vegan friends had a hard time accepting the fact that vegan cookies can be pretty tasy.
so, I think I accidently doubled the amount of molasses called for because they were a deep, almost chocolate brown, but that's okay because these are the BEST cookies I've had in my entire life, non-vegan childhood included.
I can't even explain how delicious they were. Unless I tell you that the doubled recipe (which made a ridiculous amount of cookies) disappeared in six hours. No joke.
You are awesome.
I baked 3 batchs of these to make soy ice cream sandwiches for a dinner party. they were a hit! Guests were snagging the leftover cookies as they walked out the door.
Simple and wonderful. Thank you for veganizing this recipe!
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