Monday, April 17, 2006

ginger cookies (vegan)


here is yet another recipe from vegan with a vengance (i promise i'll move on soon!). these are the ultimate ginger cookies with a nice spicy bite from the ginger and a rich molasses body. that they happen to be vegan is just a bonus.

these cookies can be either crispy and wafer-like or crispy on the edges and chewy in the center, depending on how thick or thin you flatten the dough out when forming the cookie. myself, i like a very thin and crispy biscuit (like a gingersnap) so i make them a little smaller and quite flat. they're very good either way. pressing the coarse sugar on the top gives them a pretty, sparkly surface which is not pictured above since i only had the regular stuff and past experience using regular grained sugar for that sparkled look resulted in a sloppy, mottled appearance.

sparkled ginger cookies
4 Tablespoons coarse sugar (turbinado or demerrera or "sanding" sugar)
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 Tablespoons 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
1 cup sugar
1 teaspoon vanilla

sift dry ingredient (except sugar) into a bowl and set aside. in a large bowl combine wet ingredients, including sugar and whisk or beat on medium until blended. stir in the pre-sifted dry ingredients and mix until well combined. the dough will be quite sticky and you may need to dampen your hands to work with it. roll the dough into little balls (about 1 Tablespoon) and flatten out to your liking... the thinner the cookie the crisper it will be - a slightly thicker cookie will yield a crunch on the edges and a slightly chewy interior. press the coarse sugar onto the tops of the cookies and bake about 10 minutes at 350 on a greased cookie sheet.

15 Comments:

Blogger Amy Sherman said...

I love ginger snaps, but did you have to post this during Passover? You're torturing me! I guess I'll just have to wait until next week to try 'em.

12:53 PM  
Blogger K said...

That's it, your convinced me i'm adding vegan with a vengance to the list of must haves.

Yayyyy i love new good cookbooks!

4:48 AM  
Anonymous Anonymous said...

Hey...I'm totally stuck on VWaV right now too! I'm shocked at just how good every single recipe is. She did such a great job putting together that book.

These ginger cookies look great. I'm going to give them a try!

7:24 PM  
Blogger eat stuff said...

oh they look good
My Dad loves ginger snaps so I might have to make him some :)

8:41 PM  
Blogger rae said...

amy: oops, sorry!
kristy: you will not be disappointed, trust me.
megan: yeah, there've been a few recipes that weren't to my taste and one that must've had a type in the ingredient list 'cause it just didn't work (peanut butter cookies) but overall i'm just amazed with how easy and tasty the recipes are!
clare: they're dangerous. i ate an entire half batch in two days.

10:30 AM  
Blogger mer said...

thanks for posting this - found it via google and am very happy i did.

cheers from another sweegan in the bay area...

10:01 PM  
Blogger Jes said...

Moist, delicious, and they look pretty. A great recipe!

8:47 PM  
Anonymous Anonymous said...

I am confused by your comment that your are "... vegan in most foods, except "sweets...." Can one be just a little bit pregnant? Are you not aware of the nonhuman female's slaughter, when they no longer provide required supplies of milk and chickens lay fewer eggs for you? I say why bother being a flexitarian vegan, since cows, and hens are brutally imprisoned and suffer longer and more horrifically painful lives for your dairy and eggs than do nonhuman animals for your meat!
Ciao Rosemary

9:31 PM  
Blogger brightstar said...

Rosemary: let's assume someone who is 100% vegan saves, on average, about 100 animals per year (I've seen quotes between 85 and 95). Therefore, someone who is 99% vegan is saving approx. 99 animals per year, compared to someone who eats a traditional American diet of meat, milk, eggs, and cheese. You said, "why bother being a flexitarian vegan." Well, saving these 99 animals is a very big reason for "WHY BOTHER."

10:08 AM  
Anonymous Anonymous said...

brightstar:
By definition a "vegan" is one who does not consume flesh from any nonhuman animal, nor knowingly, consumes any secretions from a nonhuman animal, for instance, cow's milk(mucuous and blood)is intended for the nourishment of a cow's child, not a human child or adult. We are the only species of animal that consumes milk intensely forced from the glands of defenseless animals. Hens eggs,(mucuous) another intensely forced secretion would have been hatched as baby chickens, had these embryo's not been manipulated into eggs for human animal consumption. Your eating habits, brightstar, are decidely flexible vegetarian, not vegan.
Ciao Rosemary

p.s. Incidentally, the billions of exploited and oppressed nonhuman animals who provide you with tasty treats, cannot enjoy statistics which deny their reality as one of horrific suffering by punching, stomping on, shocking, sexual mutilation, burning, skinning and boiling alive, debeaking, broken bones, and a painfully slow death.

Peace Now! Go Vegan!
PeacefulPrairie.Org

2:19 PM  
Blogger Unknown said...

This looks yummy! I'm a new vegan (2 months) still learning. What sugar do you use beside turbinado. Can the turbinado be used in the mix as well as the topping?

3:38 PM  
Blogger Meg said...

Rae-
I can't tell you how happy I am to have found your blog!! I'm on a soy/egg/dairy-free diet due to my infant daughter's allergies (I'm nursing), so your recipes are FABULOUS. With these cookies, did you use plain soy milk or vanilla-flavored? I plan to subsitute rice milk but wanted to check on flavoring.
Thanks a million!
Meg

12:12 PM  
Blogger ¡Yo Soy Liz! said...

I love the sparkled ginger cookies! I just made a batch for coworkers and another for my boyfriend (who normally doesnt even like ginger cookies) and they were devoured.

6:08 PM  
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