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.
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.