4 TBSP turbinado or demerrara sugar (regular sugar will work as well, but coarse is best)
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup canola oil
1/4 cup molasses
1/4 cup soy milk
1 cup sugar
1 tsp vanilla extract
Preheat oven to 350 degrees. Lightly grease two cookie sheets. Place the turbinado sugar in a small bowl.
Sift together the flour, baking soda, salt, and spices. In a separate large mixing bowl, mix together the oil, molasses, soy milk, sugar, and vanilla. Pour the dry ingredients into the wet and combine well. (Refrigerate the dough for 15-30 minutes.) Roll into 1-inch balls, flatten into 1 1/2-inch diameter disk (by smooshing the ball while you) press the cookie tops into the turbinado sugar (carefully peel cookie off your fingers) and place 1 inch apart, sugar-side up, on a prepared cookie sheet.
Bake 10 to 12 minutes, let cool on cookie sheets for 3 to 5 minutes, transfer to cooling rack. (Let cool 30 minutes before packing the cookies for gifts. Otherwise,
feel free to enjoy immediately!)
From "Vegan with a Vengeance"
By Isa Chandra Moskowitz
mercredi, décembre 20, 2006
lorena's sparkled ginger cookies
Lorena's chewy cookies are the perfect combination of sweet and spicy. In short, these ginger cookies rock my socks.