Gingerbread Crinkle Cookies (Eggless!)

5 from 1 vote

These gingerbread crinkle cookies are a holiday must-try – with warm spices, molasses, and brown sugar - they’re soft and chewy inside, with a sweet, sugar crinkle crust.

Prep Time20

Cook Time15

Refrigerate and cool5 40

Total Time6 15

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: cookies

Calories: 283kcal

Author: Toni Okamoto

Equipment

Ingredients

3 cups of all-purpose flour
½ cup of packed brown sugar
½ teaspoon baking soda
1 ½ teaspoons of cinnamon
3 teaspoons of ginger powder
¼ teaspoon of clove powder
¾ cup of vegan butter at room temperature
¼ cup of plant-based milk
¼ cup of applesauce
3 tablespoons of unsulphured molasses
½ cup confectioners' sugar

Instructions

In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, ginger powder, and clove powder. Mix well and set aside.
Dice the vegan butter and add it to the dry ingredients. Using a pastry cutter or a fork, cut the vegan butter into the flour mixture until it has a wet, sandy texture. Set aside.
In a medium bowl, whisk the plant-based milk, applesauce, and molasses. Mix until the molasses is fully dissolved.
Add the wet ingredients to the bowl with the dry ingredients. Mix until fully combined to form a thick dough. Use your hands to shape the dough into a ball, then place it back in the bowl. Cover the bowl with plastic wrap and refrigerate for at least 5 hours, or overnight.
When ready to bake, remove the dough from the refrigerator and preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone mat or parchment paper. Place the confectioners' sugar in a small bowl and set aside.
Scoop 2 tablespoons of dough into your hands and roll it into a ball. Roll the ball in the confectioners' sugar until heavily coated. Carefully place it on the prepared baking sheet, ensuring the powdered sugar stays on the cookie. Repeat this process until all the dough is used, adding more powdered sugar to the bowl if needed. Leave at least 2 inches of space between each cookie on the baking sheet.
Bake the cookies for 15 minutes.
Remove the baking sheet from the oven and place it on a cooling rack. Let the cookies cool slightly for 10 minutes, then carefully transfer them to the wire rack to cool completely for at least 30 minutes.

Notes

Don’t use too much flour: When measuring by cups, it’s important to fluff it up in its bag, spoon it into the cup, and level with the back of a knife to avoid using too much.
Chill the dough: To prevent spreading, for easier handling, and chewier cookies.
Coat generously: To ensure a cold crinkle effect. To avoid it melting, coat with granulated sugar first.
Cool on the tray slightly: So they don’t fall apart when moved.

Nutrition