Big Fluffy Ginger Cookies
Be sure to read the Notes for Success section above the recipe!
Ingredients
- ¾ cup Vegan Butter 170g
- 1 cup Granulated Sugar 200g
- 3 Tbs Aquafaba 45ml
- ¼ cup Molasses 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
Be sure to read the Notes for Success section above the recipe!
Storage Store Ginger Cookies in an airtight container at room temperature for up to 1 week
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