Lately I’ve been going a little crazy with the Sparkled Ginger Cookies from the Vegan With a Vengeance cookbook. They are a great cookie to give away this time of year — very festive and very yummy!
-4 tablespoons of demerara sugar
-2 c. 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
-1/4 c. canola oil
-1/4 c. molasses
-1/4 c. soy milk
-1 c. sugar
-1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets
Place demerara sugar in small bowl.
Sift together 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 dough in to 1 inch balls, flatten into a 1 1/2 inch diameter disk, press the cookie tops into the demerara sugar and place sugar side up on a prepared cookie sheet.
Bake 10-12 minutes, let cool on cookie sheets for 3-5 min and then transfer to a cooling rack.