Gingerbread Crinkle Cookies (Vegan)
These gingerbread crinkle cookies are full of classic gingerbread flavor in the form of the popular crinkle cookie. They are soft and chewy, with a burst of warm spices that make these cookies the perfect holiday treat. They are also vegan and can be made gluten-free.
Servings: 20 cookies
Calories: 164kcal
Ingredients
- 1 flax egg 1 tablespoon ground flax + 2 tablespoon water
- ¾ cups vegan butter softened
- 1 cup brown sugar packed
- ¼ cup dark molasses
- 2 ½ cups all-purpose flour or gluten-free 1:1 baking flour
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 tsp ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 1 cup cane sugar for rolling cookie dough balls
- 1 cup powdered sugar for rolling the cookie dough balls
Instructions
- Whisk together the ground flax and water, and allow to sit for 1-2 minutes.
- Cream the room-temperature butter and brown sugar until light and fluffy, about 2 minutes.
- Add the flax egg and molasses to the butter and sugar. Mix until combined.
- Add the baking powder, baking soda, nutmeg, ginger, cinnamon, and salt. Fold together to combine.
- Add the flour a half a cup at a time.
- Cover and refrigerate the dough for 2 hours.
- Remove the dough from the refrigerator. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls, and then roll the balls in cane sugar and then the powdered sugar.
- Place the balls on the prepared baking sheet 2 inches apart.
- Bake for 9-10 minutes or until flattened, crackling, and golden brown.
- Cool the cookies on the baking sheet for 5 minutes, before transferring to a wire rack to cool completely.
Video
Notes
Tips:
- Be sure your butter is soft but not melted to achieve the best cookie texture. Take your butter out of the fridge in the morning and let it come to room temperature. This will take a couple of hours.
- To ensure you use the perfect amount of flour, loosely spoon the flour into your measuring cup. Never scoop the flour out with the cup. It compacts the flour, and you'll use too much.
- Be sure your cookie dough is thoroughly chilled before baking, or the cookies will spread too much.
- One week at room temperature in an airtight container.
- Up to 3 months in the freezer, wrapped in plastic, and stored in a freezer-safe airtight container.
- Defrost at room temperature overnight or 8 hours.
Nutrition
Calories: 164kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 220mg | Potassium: 101mg | Fiber: 1g | Sugar: 14g | Vitamin A: 324IU | Vitamin C: 0.01mg | Calcium: 34mg | Iron: 1mg