Not to be confused with little crispy ginger cookies
Big Fluffy Ginger Cookies are soft baked chewy molasses cookies
And believe me, One will not do!
Ready in less than one hour
Big Fluffy Ginger Cookies will be gone in less than an hour too!
The recipe makes 18 but you may want to double it!
Molasses is the signature sugar in all gingerbread recipes
Sadly many people cannot get it, so it is acceptable to substitute another liquid sugar
However you will never be able to replace the deep smoky richness that comes from authentic molasses!
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Notes for Success:
Aquafaba is my choice for the egg replacer here
But you can use any egg replacer you love the most equivalent to one egg
Using a 2ounce cookie scoop will give you perfectly sized cookies!
Additionally 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
Yield: 18
Big Fluffy Ginger Cookies
Prep Time
20 minutes
Cook Time
18 minutes
Total Time
38 minutes
Ingredients
- Vegan Butter ¾ cup (170g)
- Granulated Sugar 1 cup (200g)
- Aquafaba 3 Tablespoons (45ml) *see notes
- Molasses ¼ cup (60ml) *see notes
- All Purpose Flour 2¼ cup (280g)
- Baking Soda 1 teaspoon
- Baking Powder ¼ teaspoon
- Ground Ginger 2 teaspoons
- Cinnamon ¾ teaspoon
- Cloves ½ teaspoon
- Salt ¼ teaspoon
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
