Gingerbread Crinkle Cookies (Vegan)
Fall smells and rich molasses flavor abound in these gingerbread crinkle cookies. They are dairy-free, really simple, and ideal for gingerbread lovers.
These cookies are soft, sweet, and loaded with warm fall spices and molasses. To give them their dark molasses flavor, I combined molasses and muscovado sugar. To give them the beloved gingerbread flavor, they are enriched with the ideal combination of cinnamon, ginger, cloves, and all spice. These cookies are incredibly simple to make and are free of dairy and eggs. They will go quickly, so you might want to make more than one batch.
What you will need:
Molasses and fall spices are a must for these cookies. A combination of muscovado sugar and molasses gives these cookies their deep flavor. Please see my recipe for muscovado sugar if you are interested in making it yourself. All other ingredients are basic pantry staples.
- all purpose flour
- baking powder
- baking soda
- fall spices – cinnamon, ginger, cloves and all spice
- plant based butter
- plant based yogurt
- vanilla extract
- molasses
- muscovado sugar
- powdered sugar
How to:
These adorable little cookies come together with minimal effort and time. In a small bowl, add all of your dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, cloves, and all spice. Whisk the dry ingredients together until fully combined, and set the bowl aside. To a medium bowl, add all of the wet ingredients: melted butter, molasses, muscovado sugar, yogurt, and vanilla extract. Whisk the ingredients together for one minute. Add the dry ingredients to the wet ingredients and whisk until just combined.
Place the batter in the refrigerator, pre-heat the oven to 350F and line 2 cookie sheets with parchment paper. When the oven reaches temperature, remove the batter from the refrigerator and begin scooping the cookie dough balls. Each dough ball is 1 tablespoon of batter. Scoop each doughball, roll it between your palms to smooth it out, and then roll it in the powdered sugar. Once covered in powdered sugar, place the doughball on a prepared cookie sheet. Make sure to place the batter back in the refrigerator between batches.
Bake the cookies for 10 minutes. Let them cool on the pan for 5 to 10 minutes before transferring to a cooling rack. Store the cookies at room temperature in an airtight container. They should remain fresh for 5 to 7 days.
Alright, let’s get started. Please make, bake and enjoy!
Gingerbread Crinkle Cookies (Vegan)
Ingredients
- 2 tbsp molasses
- ½ cop muscovado sugar (see my recipe for muscovado sugar)
- 4 tbsp / 60 grams plant based yogurt
- 4 tbsp / 56 grams plant based butter – melted
- 1½ cups / 180 grams all purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp ginger
- ¼ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp all spice
- 4 tbsp powdered sugar for rolling
Instructions
- In a small bowl, add the flour, baking powder, baking soda, cinnamon, ginger, cloves and all spice; whisk to combine and set aside.
- To a medium bowl, add the melted butter, molasses, vanilla extract, yogurt and muscovado sugar; whisk for one minute.
- Add the dry ingredients to the wet ingredients and whisk until just combined.
- Place the batter in the refrigerator. Pre-heat the oven to 350F and line 2 cookie sheets with parchment paper. Once the oven reaches temperature, remove the batter from the refrigerator and begin scooping the cookie dough balls. Each dough ball is 1 tablespoon of batter. Scoop each dough ball, roll it between your palms to smooth it out and roll in the powdered sugar. Once covered in powdered sugar, place the dough ball on a prepared cookie sheet. Place the batter back in the refrigerator between batches.
- Bake the cookies for 10 minutes. Let them cool on the pan for 5 to 10 minutes before transferring to a cooling rack.The cookies can be stored at room temperature in an airtight container. The cookies will remain fresh for 5 to 7 days.
