One word for these cookies… mmmmfmmmmmhmmm.
Ok my mouth is full. That crackly gingery sugary goodness.
All Whole grain, all ginger-y with fresh ginger, powdered ginger and candied ginger. Crackly outside, Soft and melt in your mouth inside. These cookies need to be made!
There is limited oil and sugar in the cookies. All that molasses makes these moist and sweet. For gluten-free Ginger Molasses cookies see here.
I used powdered cinnamon and cloves which I grind at home, so the spices are fresher and stronger. Add a bit more of the store bought ones for the a spicier cookie. You can use shortening or vegan butter as well. Melt it to a soft consistency and proceed.
Add a teaspoon more of ginger powder if you dont have candied ginger or fresh ginger or both, for a similar effect. Bake them a few minutes longer for a snappy ginger snap.
Imagine an Ice-cream sandwich with the cookies! Jules asked me for an ice-cream pairing with the cookies. I was hoping to make some yesterday but that did not happen because mommy duties took over. I am thinking pumpkin pie ice cream or carrot cake ice cream in between 2 soft cookies. What say…:)
Since I am not using vegan margarine/butter or high-fat oil like coconut, the cookies will not spread from a ball to flat when baked. Shape them the shape you want them to be in. They will expand a bit and crack.
And I can never chop up the crystallized ginger slices, so I use diced crystallized ginger!
More Cookies and Whoopie pies See here.
Steps:
In a large bowl, mix the flours, baking powder, soda, salt, spices
Add freshly grated ginger and candied ginger
In a small bowl, whisk together molasses, oil, sugar and flaxmeal mixture until smooth.
Add to dry.
Mix into a dough. Takes 2-3 minutes to form.
Chill dough for 15 minutes. Then shape into cookies. Press the cookies into granulated sugar.
Bake for 11-12 minutes.
Let sit on the counter until completely cooled. The cookies will harden a bit when cooled.
Triple Ginger Molasses Soft Cookies
Allergen Information: Free of Dairy,egg, corn, soy, nut, yeast
14-16 cookies
Ingredients:
Wet:
1 Tablespoon flax-meal
2 Tablespoons warm water
1/4 cup oil ( I use organic non gmo canola oil, or use Applesauce)
1/4 cup ground raw sugar
3 Tablespoons Blackstrap Molasses (I use this)
Dry:
1.5 cups Spelt flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ginger powder
1/4 teaspoon cinnamon powder
1/4 teaspoon cloves powder
2 teaspoons grated ginger
1/4-1/3 cup crystallized/candied ginger chopped small
Raw sugar for coating
Method:
In a bowl, mix flaxmeal with 2 Tablespoons of water and let sit for 5 minutes.
Whisk in the oil, molasses and sugar until well combined.
In another bowl, mix the flour, salt, baking powder, baking soda and all spices.
Add the wet to dry. Add grated and candied ginger and mix.
Press and mix into a dough. It will take 2-3 minutes to form a dough. Use hands if needed.
The dough will be a non sticky, not too hard dough. Chill the dough for 15 minutes.
Shape into flat disks. Press the disks into sugar and place on parchment lined sheet.
Bake in pre-heated 350 degrees F for 12-13 minutes.
The cookies will be slightly soft in the center to touch.
Let them cool completely on the counter(15-20 minutes). they will harden as they cool.
Store in an airtight container for a few days.
Notes:
Add a generous pinch more cinnamon and cloves and add some nutmeg, for a spicier version.
If you dont have candied ginger or fresh ginger or both, add a teaspoon more of ginger powder.
Add water by spraying some on the dough if the dough is too try and doesnt stick together.
- 1 Tablespoon flax seed meal
- 2 Tablespoons warm water
- ¼ cup oil ( I use organic non gmo canola oil or refined coconut, or use Applesauce)
- ¼ cup ground raw sugar
- 3 Tablespoons Blackstrap Molasses
- 1.5 cups Spelt flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ginger powder
- ¼ teaspoon cinnamon powder
- ¼ teaspoon cloves powder
- 2 teaspoons grated ginger
- ¼-1/3 cup crystallized/candied ginger chopped small
- Raw sugar for coating
- In a bowl, mix flaxmeal with 2 Tablespoons of water and let sit for 5 minutes.
- Whisk in the oil, molasses and sugar until well combined.
- In another bowl, mix the flour, salt, baking powder, baking soda and all spices.
- Add the wet to dry. Add grated and candied ginger and mix.
- Press and mix into a dough. It will take 2-3 minutes to form a dough. Use hands if needed.
- The dough will be a non sticky, not too hard dough. Chill the dough for 15 minutes.
- Shape into flat disks. Press the disks into sugar and place on parchment lined sheet.
- Bake in pre-heated 350 degrees F for 12-13 minutes.
- The cookies will be slightly soft in the center to touch.
- Let them cool completely on the counter (15-20 minutes). they will harden as they cool.
- Store in an airtight container for a few days.
Add a generous pinch more cinnamon and cloves and add some nutmeg, for a spicier version.
If you dont have candied ginger or fresh ginger or both, add a teaspoon more of ginger powder.
Add water by spraying some on the dough if the dough is too try and doesnt stick together.
Picking up the butter to make cookies? Each pound of which requires more than 21 pounds, 30 cups, 2.4 gallons of milk to produce. Please a give just a second to think of the cows and their babies who are used like a milk machine and destined to a life worse than hell.
These animals feel like any mother feels for her baby. Infographic by Peta.
Wonderful cookies!
Ginger snaps look good. I think pumpkin pie ice cream sandwich would work great with these gingery goodness!!!
This is my kind of cookie! I love big soft ginger cookies, with lots of spice in them! I will be saving this recipe for the Fall (which is coming sooner than I’d like!) 🙂
Love ginger cookies so much and these look fantastic. I always want to put candied ginger in them as I love it but sadly not everyone in my household agrees!
Glad little Chewie’s feeling better 🙂
I recently started making my own candied ginger and these are on my short list now. LOVE Molasses cookies!
Cookies look awesome. Lovely color
Ginger cookies rank right up there for me – such a unique, spicy flavor. Glad to hear Chewie is better. Sounds like it was a rough time for all of you!
Ooh I love crystallized ginger. What a great addition!
Mmmm….those cookies look really good!
And thank you for the very sad reminder about the dairy industry. Very easy to understand with that graphic.
Haha, I love how you write your mmmmmmm that involves two letters: F and M. I want some vegan ice cream with your triple candied/mouthwatering/yummy/fresh ginger molasses cookies! I love soft cookies…they are easy for me to chew and enjoy! I love your step-by-step photos…probably the best part ever about your blog…it’s exciting to see the process! Gorgeous photos, Richa, I love them!
mina hates walking across the kitchen floor because she started slipping about 8 months ago. it’s crazy bc our old apartment was all hardwood floors. but now that we have carpet in every room but the kitchen, she slips! i just don’t get it!
these cookies look like absolute perfection. i am obsessed with these pictures and all the sugary goodness.
hmm so chewie is not alone. that is so weird. i thought it was coz his nails grew out. we dint check in the past few months coz of the move and stuff. so i trimmed them up nice and he doesnt slip when i make him walk on two. but by himself he just randomly slips. i think he got scared by the slipping episodes and now even with better grip he isnt re-learning the balance. he goes from rug to rug and stays there:)
OMG I loooooooove love LOVE ginger molasses cookies! Yours look so chewy and gorgeous and the sugary topping is so perfect–I can’t wait to try this recipe!
Great graphic on the dairy industry btw…I wish more people thought about what it takes to produce a stick of butter.
These look like ht e perfect ginger molasses cookies. You have me craving them now!
Great infographic on the dairy industry. Makes it all so clear its difficult to understand how one could keep consuming milk after learning it!
I had a lot of issues with this recipe – was it just me? When made according to the instructions (the instructions for just powdered ginger instead of all 3 kinds) my dough was crumbly and no amount of coaxing would make it doughy. I added a touch more oil and stuck it in the fridge, but when it chilled I still had the same problem. I had to add more oil and a little bit of water to get it to stick together and not crumble. The cookies taste great, but I had major issues getting the dough to work well… 🙁
Hi,
You can spray some water on the mixture so it forms a dough. A bit of extra moisture will not change the final cookie. The dough is on the dryer side and I guess the slight differences in flour, molasses, brands used etc can make it even dryer. I hope you will make them again . 🙂
I will. 🙂 They tasted great! Thanks for the tips. I will spritz water next time, if need be.
Just took these out of my oven and it’s really testing my self-control to wait for them to cool! 🙂 I tested the dough before baking (love vegan dough! no bacterial worries) and it was amazing! I love love love ginger 🙂
Awesome! I hope you loved them ad there arent any left:)
Did you use white spelt flour or whole spelt? I bake with both and sometimes mix the white with the whole spelt for a less dense texture. This recipe looks wonderful. Ginger is my favorite. Thanks for the great recipe.
I used whole spelt flour. Any would work with the recipe. Ginger molasses cookie is usually dark anyway because of the molasses 🙂
These were very delicious, the only thing I noticed is that they were a bit salty, so I cut the salt in half the next time around.
awesome! sure. i like the salt offset like a salted caramel-ish taste in these.:)
Do you think this could be made gluten free?
sure. you any gf flour blend. there is enough wet in the recipe. but if you need more to helo bind into a dough, spray a bit of water and knead into a dough.
I made these with whole wheat flour and they were delicious! Had made some candied ginger for the fun of it and was looking for some (vegan) options, so thank you for the recipe!
Can’t wait to try these!
Also, for your Pom, have you looked into rubber nail covers? I have a Greyhound who slips a lot and I’m thinking about getting these:
http://www.toegrips.com/
These cookies are spicy and delicious! Just the ginger cookie of my dreams. I combined your gluten-free ginger molasses, Richa, with this triple ginger for the perfect ginger cookie. My daughter sent some chai spice mix for the sugary, spicy coating. Oh, the aroma of these cookies baking fills the house with cozy, cookie happiness. Thank goodness for rainy days.
Thank you for the infographic, “Life of a Cow.” I thought I would give up veganism when my college son returned for the summer. I thought it would be easier for us to eat the same meals. But, my body won’t go back. Nothing could be easier than a plant-based diet. I am glad for the encouraging reminders via PeTA.
So glad you found the perfect ginger cookies!
Since things are not always in front of our eyes or mind, it is easy to let go. These reminders always help me remember why I took this path and its so much easier now as it has become the new normal. eating outside it seems like an effort 🙂
love u and ur recipes….gratitude..:)
would wheat flour work okay for this recipe?
yes wheat flour will work fine.
I just made these – i moved sideways from the recent post of the gf ones, having planned to adapt that recipe but then found I didn’t need to as these were the originals!!
They are everything a ginger biscuit should be – gingery wonderfulness 🙂 Perfect to get your house smelling festive!! Perfect to sneakily eat before they are cool! These will go into my “definitely make at xmas” recipes for sure. Thanks! 😉