Ginger Cookies Recipe
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Servings: 30 cookies
- 3/4 c butter vegan
- 1/2 c granulated sugar
- 1/2 c Waxing Kara Honey Autumn
- 1 flax egg (1 T ground flax, 3 T water)
- 2 tbsp. rum or rum-flavored extract
- 2 1/4 c flour all purpose
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 c raw large granule sugar * You can use regular granulated sugar, but the larger granules of raw sugar is a nice touch
- 1 tsp. ground cinnamon
Heat your oven to 350F. Line a cookie sheet with parchment paper.
Use an electric mixture to mix the vegan butter, sugar, and honey until creamy (1 - 2 minutes). Add the flax egg and rum and continue mixing until combined.
In a separate bowl combine the flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, and nutmeg. Sift to combine.
Slowly add the flour mixture to the honey mixture. Stir until combined. The dough will be sticky so it helps to refrigerate it for 30 minutes.
Place the raw sugar and cinnamon in a bowl together. Stir to combine.
Roll the dough into 1” balls, roll in the cinnamon sugar mixture and place about 1.5” apart on the prepared baking sheet. Bake for 9 - 10 minutes, until golden on the edges but still soft on the inside. These cookies firm up as they cool so to ensure a soft cookie, remove them from the oven while still fairly soft in the middle. Allow to cool on the pan for a minute before transferring to a wire rack to cool completely.
Store cookies in an airtight container.
Calories: 124kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 118mg | Potassium: 29mg | Sugar: 11g | Vitamin A: 140IU | Calcium: 11mg | Iron: 0.6mg