Okay, so perfect in a cookie is awfully subjective. But these Ginger Sparkle Cookies are crispy on the outside, moist and chewy on the inside, spicy, sweet, healthy (comparatively speaking), and can easily be made vegan and/or gluten-free. Phew. And did I mention that they are insanely delicious? As in, I cannot stop putting them in my mouth delicious? I suppose that negates the healthy factor…
This recipe comes from a very accomplished vegan cook and close friend of mine. If you don’t have soy milk on hand, I have made them with real milk in a pinch and they turn out just as well.
Ginger Sparkle Cookies
(makes 24-30 cookies)
- 4 tablespoons turbinado or demerrara sugar (you can use regular sugar, but the large crystals of the above are what add sparkle and crunch to the cookie)
- 2 1/3 cups all-purpose flour or 2 1/3 gluten free all-purpose baking flour
- 1/2 teaspoon xanthan gum ONLY IF you are using gluten free flour (this aids in binding)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup canola oil
- 1/4 cup molasses
- 1/4 soy milk or regular milk
- 1 cup regular sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Lightly grease two cookie sheets or line them with silpat.
- Place turbinado or demarrara sugar in a small bowl.
- Sift together the flour, baking soda, salt, and spices (and xanthan gum if using gluten free flour).
- In a separate large bowl, combine the oil, molasses, soy or regular milk, vanilla, and regular sugar.
- Pour dry ingredients into wet and combine well.
- Roll into 1-inch balls, flatten into a disk, press the cookie tops into the turbinado or demerrara sugar and place sugar side up on prepared cookie sheet. (Fair warning, the dough will be sticky. I find it helps a great deal to keep a tablespoon or so of canola oil in a tiny bowl so I can continually coat my fingers and palms with it during the rolling process. It won’t entirely prevent the dough from sticking to your hands, but it’s almost impossible without it.)
- Bake 10-12 minutes, then let cool for 5-10 minutes on sheet before transferring to cooling rack.