Back in grade school I loved super dorky things like my American Girl dolls (who thought they were the coolest girl because of these?), every single horse thing I could find and of course, Colonial Williamsburg. Oh, you haven’t gone to a place that acts like you are living in the 18oos? Let me tell you, I thought it was freaking awesome when we went to visit Williamsburg in Virginia. They played that awesome hoop game! Everyone lives in cool old houses! Besides for the fact that I got to pretend that I was Felicity from American Girls, I also found out that this magical place also knew how to do tasty baked goods. In the main part of ‘town’ there was a place called the Raleigh Bake Shop and they sold the absolute best baked goods, from pies to cookies, they had it all. My family’s favorite always seemed to be the ginger cakes, which were basically gingerbread cookies, but thicker and puffier and coated with a dusting of flour, from rolling out and cutting. Luckily for me, they also sold a small cookbook that detailed the treats they made in the bakery, so I could make them anytime at home. I haven’t made many other recipes from the book since, but the ginger cakes seem to always find their way into our family’s cookie arsenal year after year. One year, I even went as so far to close off the kitchen from my dad (who loves these cookies) while I made a giant batch of these cookies for him as a Christmas gift. I kept yelling at at my dad ‘You can’t come in here!!’ and trying to keep the cookies under wraps by shutting all the doors and insisting he was banished to the other half of the house for the afternoon, even though I knew he knew what I was doing. Even from an early age, I started showing my love with cookies!
I’m all in and full force into the holiday baking season. Right now, we have no less than 3 types of cookies in the house and maybe even a pie or bar or two. I don’t think you are hearing complaints from anyone in our house right now. I’ve used Bob’s Red Mill Organic Whole Wheat flour for these sturdy cookies and the Sparkling Sugar is just perfect to sprinkle on a batch of these gingerbread cookies. These did turn out a bit thinner than I had hoped, but they are still a perfect cross between some of the teeth breaking hard gingerbread cookies out there and the super puffy pillows of ginger cakes that I remember. One of the biggest struggles in vegan baking for me has been making a crispy cookie, especially sans oil or butter. In the end, I figured out that a couple tablespoons of coconut oil does the trick for these gingerbread cookies, while not going too overboard with the fat content. You can go without the sparkling sugar garnish on these cookies, but I think they add a little more sweetness and kind of look like they are dusted with shimmering snow, so why wouldn’t you want that? These also keep well for a few days, so if you need to bake cookies ahead of time that will hold up, these will do the trick.
Thanks to Bob’s Red Mill for sponsoring this post. I received product and was compensated for my time, but all opinions are my own.
Crispy and vegan gingerbread cookies, perfect for all your holiday cookie baking!
- 1/3 cup granulated sugar
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 +1/4 teaspoon baking soda
- 2 tablespoons coconut oil (melted)
- 1/4 cup non-dairy milk (I used almond milk)
- 1/2 cup unsulfered molasses
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour (I used Bob’s Red Mill)
- Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper and set aside.
- In a large bowl, whisk together all the ingredients, except for the whole wheat flour. Once mixture is thoroughly mixed, add in the whole wheat flour and mix until dough is stiff and comes together. Knead dough for an additional 2 minutes to create a smoother texture. Dust a work surface with flour and roll out cookie dough to 1/4 inch thick. Cut into desired shapes (I used a biscuit cutter to cut into circular shapes).
- Bake for 10-12 minutes or until crispy and golden brown.