Winter baking is when Ginger really comes into it’s own. We eat a lot of Ginger over the Christmas Holidays…it’s such a fabulous spice and works so well in cookies, cakes and loafs. How much Ginger you use is up to you – the more Ginger, the more hit of hot spice you get. For these Vegan Ginger Crinkle Cookies we added 3 tsp of ground Ginger – you can reduce it to 2 tsp if you prefer.
These Vegan Ginger Crackle Cookies are gorgeous cookies – the coating is made in the same way as our Vegan Chocolate Crinkle Cookies – its super simple and very pretty. The coating is quite sweet (two types of sugar) but it contrasts nicely with the hot Ginger.
Like most cookies – the dough is best if it’s chilled for a few hours. It simply makes it easier to handle as it firms up a bit.
Vegan Crinkle Ginger Cookies
- ¾ cup Dairy Free Margarine
- 1 ½ cup Dark Brown Sugar
- 4 tbsp Dark Treacle
- 1 Flax Egg (2 tsp ground flax plus 2 tbsp water - whisked) You can use other egg replacers if you like - go for replacing 2 eggs with Orgran Egg replacer.
- 2 cups Plain Flour
- 1 tsp Baking Powder
- ½ tsp Nutmeg
- 3 tsp Ginger
- ½ tsp Cloves
- ¼ tsp Sea Salt
- ½ cup Demerara Sugar For rolling the cookies in (first covering)
- ½ cup Icing Sugar For rolling the cookies in (second covering)
- Melt the margarine, and mix with the brown sugar and the treacle
- In a separate bowl mix the flour, spices, baking powder, sea salt.
- Mix together the treacle mixture with the flax egg, then add in the dry ingredients and mix until you've a firm but pliable dough
- Chill for 3 hours
- Put the demerara sugar on a large plate, and sift the icing sugar onto a separate plate.
- Roll about a teaspoon of dough in your hands to make a ball, roll in the Demerara sugar, and then roll in the icing sugar. I place the rolled cookies onto a large plate as I go.
- Place on a cookie sheet covered in baking parchment, and bake for 13-15 minutes. Cool on a wire rack and seal in an airtight container. Any excess icing sugar will fall off a bit.