I guess I’ve always had a thing for gingers.
In elementary school, my favorite book was Anne of Green Gables. My best friend was decidedly red-headed.
In high school, and now, two of my four best friends are true redheads; one of the others has dabbled in temporary redheadedness.
But my true love affair is with ginger, singular, that lovely, spicy, fiery root which is my redheads’ namesake. I like it pickled. I love it candied (as does my mother, who eats it by the handful every night). I like it in tea. I like it in stir-fries. I like it in roasted veggies. I like it in cookies. I like it everywhere. (Did that sound dirty? ;) )
These cookies, the Sparkled Ginger Cookies from Vegan with a Vengeance, pay perfect homage to the warm, comforting heat of ginger. They’re chewy. They come together in a snap. And the glint of light on the sparkling sugar topping makes them elegant enough for gift-giving. Even my brother liked them, and I had never pegged him as a molasses person.
And while these, like their pictured friends, were once Christmas cookies, they would be equally delightful on the snowy January day I know many of you are experiencing (not so here in California, I might add… ;) ).
Or, you know, in the middle of the summer. Any time, really.
They’re that good.
Sparkled Ginger Cookies
From Vegan with a Vengeance
Makes 2-3 dozen cookies
4 tablespoons turbinado or demerara sugar (regular sugar works if you don’t have either of these, but coarse sugar is best)
2 cups all-purpose flour
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 cup soy milk or nondairy milk of choice
1 cup sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees and lightly grease two cookie sheets. Place coarse sugar in a bowl and set aside.
In a large mixing bowl, sift together dry ingredients. In a separate mixing bowl, mix together oil, molasses, soymilk, sugar, and vanilla extract until thoroughly combined. Add dry ingredients to wet in 2-3 batches, mixing only until combined.
*Note: I didn’t find the dough too sticky, but sometimes it helps to refrigerate it for a little bit if you’re having trouble!
Roll dough into approximately 1-inch balls and flatten between hands (or with a glass, if you wanna get fancy ;) ). Press one side of disk into coarse sugar and set on baking sheet, sugar side up, with around 1 inch between each cookie. Bake for 10-12 minutes or until edges are starting to firm up and tops have started to crackle. Let cool on sheets for 3 minutes before transferring to wire rack to cool completely.
Serve to your favorite ginger, and enjoy. :)