Every year, my mom and I make hundreds of cookies to share and enjoy. I am glad to say that since I’ve moved into my own place during the past few years, I have kept this tradition going. This is the first of three to be featured tonight!
Ginger cookies are often seen as being snaps- thin, crunchy, and spicy. These are like little pillows of gingery goodness. They’re soft, covered in sugar, and really have that ginger bite. What more could you ask for?
- 2 cups flour
- 1/2 cup sugar
- 1 1/2 Tbsp ginger powder
- 1 Tbsp fresh grated ginger
- 1/4+ cup water (see notes)
- 1/4 – 1/3 cup molasses
- 1/3 cup Earth Balance, melted
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- Preheat the oven to 350 F. Lightly grease a baking sheet.
- Combine wet ingredients in a large bowl.
- Combine dry ingredients in a smaller bowl. Add the dry ingredients to the larger bowl.
- Take about a tablespoon of dough and roll it into a bowl.
- Pour some sugar into a bowl. Place the ball of dough into the bowl and swirl around so that the ball is completely covered in sugar.
- Place on baking sheet and bake for 10-15 minutes.
Note: If the dough is too dry, add a tablespoon of water at a time to the dough. Also, watch the bottoms of the cookies- they will burn easily!
Makes 18 cookies