Triple Ginger Cookies2013-01-06
- Yield : 30 cookies
- Servings : 15 servings
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
Cookie baking might be one of our favorite pastimes, so whenever a new and improved cookie recipe comes along, we jump at the chance of giving it a try! These Triple Ginger Cookies are not for the faint-hearted since they pack a punch … a ginger punch that is.
Triple Ginger Cookies as a Gift
If you are looking for ideas on what to give your friends or neighbors for the holidays (or simply want to do a nice gesture for someone special), baking a batch of these would be a great choice. You can pack them in some cute larger mason jars and place a ribbon around it with a nice handwritten note.
When it comes to these Triple Ginger Cookies, a little goes a long way. Since they are rather intense in flavor, you might want to enjoy them moderately. Serve them with black tea or a glass of plant-based milk. So comforting!
Baking cookies can be an intimidating process if you’re new to baking, but it’s all about trial and error. If you make a mistake once, you’re likely not to make it again. In this case, we suggest not forgetting to flatten the cookies before placing them in the oven, otherwise, you’ll end up with ball-shaped cookies. Also, if the dough seems a bit dry you can add an extra 2 tablespoons of applesauce.
We also recommend checking them after 12-13 minutes through the baking process. They might be ready then, depending on your oven.
Perfect for The Holiday Season
These spicy cookies are perfect for the holiday season! They have all those warming flavors that go so well with a warm hot chocolate or a delicious and festive plant-based eggnog. Plus, you can replace your tradition of baking a gingerbread house if you’re looking to switch things up.
These are also great to bake with the kids to get into the fall or holiday spirit!
- Baking sheet
- Measuring cups
- Measuring spoons
- My favorite knives
- Medium Bowl
- Electric Mixer
- Large bowl
Photos by Alfonso Revilla
- 2 ½ cups of all-purpose flour
- ⅓ cup of minced crystallized ginger
- 2 teaspoons of baking soda
- ¼ teaspoon of salt
- ¾ cup of vegan butter, room temperature
- 1 cup of brown sugar
- ¼ cup of applesauce
- 2 tablespoons of molasses
- 2 teaspoons of finely grated fresh peeled ginger
- 1 ½ teaspoons of ground ginger
- 1 ½ teaspoons of ground cinnamon
- ½ teaspoon of ground cloves
- ¼ cup of sugar
Preheat the oven to 350 degrees F (176 degrees C) and prepare a cookie sheet with parchment paper (or lightly oil it). Whisk the flour, crystallized ginger, baking soda, and ¼ teaspoon of salt in a medium bowl.
Using an electric mixer, beat the vegan butter and brown sugar in a large bowl until creamy and light. Add applesauce, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Add the flour mixture in two additions, beating on low speed just to blend between additions. If the dough is feeling too dry, add 1 to 2 more tablespoons of applesauce.
Place ¼ cup of sugar in a small bowl. Measure about two tablespoons of dough. Roll into a ball between palms of hands, then roll in sugar in a bowl to coat; place on a baking sheet. Repeat with remaining cookie dough, spacing cookies 1 ½ inches apart.
Bake for about 12 to 15 minutes (check them at the 12 minutes mark). Let cool and enjoy!