Ginger Molasses Crinkles

I made these cookies to bring to Munira & Vinod's for dinner because I know they love ginger. The recipe is a cross between my grad roommate Elizabeth's Molasses Crinkles and Vegan with a Vengeance's Sparkled Ginger Cookies. I put in more ginger than called for in either. They were really good! But Munira said add more ginger - and use fresh ginger! Don't be shy. (Elizabeth's had 1 tsp dry ginger; Vengeance had 3 tsp; I tried 2 tsp dry + 2 T ginger paste, and then later, just changed to using all fresh grated ginger!). Makes about 3 dozen cookies. Sometimes I double it and freeze some (as formed raw cookie dough dipped in sugar) to bake later.


2 C flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp cloves

3+ T fresh grated ginger (or 3 tsp ground)
1/2 C canola oil or vegan butter
1/4 C molasses
1/4 C soy or almond milk
1 C brown sugar
1 tsp vanilla extract

granulated sugar (coarse if you have it)


Preheat oven to 350. Mix dry ingredients. In a separate bowl, mix together wet ingredients. Combine the two and mix well. Chill dough (optional).

Roll into 1-inch balls, flatten, and press cookie tops into sugar. Place sugar-side up on cookie sheet with silicon liner (or freeze in a container to make later!)

Bake 10-12 minutes. Let cool for 5 minutes and then transfer to cookie rack.

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