Big Fluffy Ginger Cookies
Big Fluffy Ginger Cookies will be gone in less than an hour too! The recipe makes 18 but you may want to double it!
Ingredients
- ¾ cup Vegan Butter 170g
- 1 cup Granulated Sugar 200g
- 3 Tbs Aquafaba *see notes 45ml
- ¼ cup Molasses *see notes 60ml
- 2¼ cup All Purpose Flour 280g
- 1 teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- 2 teaspoons Ground Ginger
- ¾ teaspoon Cinnamon
- ½ teaspoon Cloves
- ¼ teaspoon Salt
Instructions
- Cream the semi softened vegan butter with the sugar on medium to high speed for 3-5 minutes until light & fluffy
- Be sure to stop the mixer & scrape the bottom & sides of the bowl periodically
- Add the aquafaba and then whip on high speed for 10 seconds to emulsify
- Add the molasses and blend well, scrape the bottom & sides of the bowl
- Sift together the flour with all the spices, salt & the baking powder & baking soda
- Add to the creamed mixture and blend on low until incorporated
- Scoop the dough with a 2 ounce scoop and then roll the balls into some extra granulated sugar to coat lightly
- Place 12 to a parchment lined sheet pan then refrigerate while you preheat the oven to 350F
- Once the oven comes to temperature bake for 18 minutes
Notes
Aquafaba is my choice for the egg replacer here but you can use any egg replacer you love the most equivalent to one egg
I like to chill my scooped dough balls in the refrigerator while I am preheating the oven~ Fifteen minutes will do just fine and this will prevent the cookies from spreading too much
Molasses is the key ingredient in all gingerbread recipes ~ It is what gives it that signature deep, robust flavor! Many people cannot get molasses in which case you can sub any liquid sugar (golden syrup, maple, date syrup etc..) However sadly you will be missing out on the signature flavor of what gingerbread is all about
Storage Store Ginger Cookies in an airtight container at room temperature for up to 1 week
Tried this recipe?Let us know how it was!