Vegan Ginger Cookies
Vegan ginger cookies with a rich spice flavour, crackled outside and soft on the inside.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 55 g vegan butter (I used Vitalite)
- 30 g white sugar (granulated sugar)
- 40 g brown muscovado sugar
- 1 tsp cornflour (cornstarch in the US)
- 1 tsp water
- ½ tsp molasses
- 75 g plain white flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ salt
- 1,5 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp mixed spice (or pumpkin spice)
Instructions
- 1
In a large bowl, cream together butter and both sugars until fluffy using an electric mixer.
- 2
In a seaparate small bowl mix together cornflour, water, and molasses.
- 3
Add the cornflour mix to whipped butter and whisk well.
- 4
Sift together all the remaining dry ingredients; flour, baking soda, baking powder, salt, ginger, cinnamon, and mixed spice.
- 5
Add the flour mixture to the whipped butter mixture. Fold together with a spoon or soft spatula until just combined.
- 6
Cover the dough and refrigerate for 30 minutes.
- 7
In the meantime preheat the oven to 392°F / 200°C (fan oven setting) so it's ready for baking.
- 8
If you're not using a fan oven, preheat to 428°F / 220°C.
- 9
Remove the dough from the fridge and scoop out tablespoon-size balls.
- 10
Lightly roll the balls between your palms until smooth and perfectly round. Place them on a lined baking tray. Make sure to leave enough space for the cookies to expand.
- 11
Repeat until you have 9 cookies (or until there is no dough left).
- 12
Use your fingers to flatten each ball until it is about ¾ - 1 cm thick (0,4 inches thick).
- 13
Bake for 7-8 minutes until crisp around the edges but soft in the middle. Leave to cool for 10-15 minutes.