From our kitchen to yours

Sara Joss

(katie langenfeld)

The way I see it, it’s about that time in the term when cookies become your best friend. But instead of stealing napkins full of Bon Appétit cookies, try making these explosively tasty sparkled ginger cookies. And guess what? They’re vegan! I promise you won’t be able to eat just one.Ingredients:
4 tablespoons turbinado sugar; regular sugar will work as well, but coarse sugar is best
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons 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 teaspoon vanilla extract

Preheat oven to 350 F. Lightly grease two cookie sheets. Place the turbinado sugar in a small bowl.
Sift together the flour, baking soda, salt and spices.
In a separate large mixing bowl, mix together the oil, molasses, soy milk, sugar and vanilla.
Pour the dry ingredients into the wet and combine well.
Roll into 1-inch balls, flatten into a 1 1/2-inch diameter disk, press the cookie tops into the turbinado sugar and place 1 inch apart, sugar side up, on a prepared cookie sheet.
Bake 10-12 minutes, let cool on cookie sheet for 3-5 minutes, and transfer to a cooling rack.


(katie langenfeld)