These ginger crinkle cookies are perfect for the holiday season! Easy to make, and so cozy with a hot cup of tea or cocoa!
It’s no secret that baking holiday cookies is one of my favorite things to do in December. There are a lot of Christmas cookie recipes on my site to prove it!
Since I already have a lot of cookie recipes published, like gluten free vegan sugar cookies, gingerbread men, and gluten free chocolate crinkle cookies, it’s always a little challenging to come up with new holiday cookie recipes to develop.
But we love a good ginger cookie over here, so I decided to try to make ginger crinkle cookies. We loved these! They are soft, chewy, and perfect with some tea on a chilly day.
- Powdered Sugar – If you want that dramatic contrast between the sugar and the cookie dough underneath, powdered sugar is the way to go. If you use granulated sugar, you may see a few crinkles, but it will not be as striking.
- Vegan Buttery Spread – I like to use Earth Balance Soy Free Buttery Spread or the baking sticks. If you have a brand of vegan butter that works for you, that would probably be fine to use in this recipe. If you can’t have any of the different buttery spreads, you could try vegan palm shortening. However, I have not tested this recipe with palm shortening.
- Applesauce – Applesauce works well as an egg replacer in this recipe – it adds moisture and binds the dough together. If you can’t have apples, try using pumpkin puree instead.
- Gluten Free Flour Blend – I like to recommend Namaste Gluten Free Perfect Flour for baking cookies, because it results in really delicious, tender cookies. If you have a different brand of flour you prefer, you can probably try that. I don’t think almond flour or coconut flour will work well in this recipe.
How to Get the Crinkled Look
Crinkle cookies are cookies that are rolled in powdered sugar before baking. As the cookie dough bakes, cracks or crinkles form in the powdered sugar. This makes a nice contrast between the white sugar and the darker cookie dough.
Make sure to roll the dough in a good amount of powdered sugar before baking so you get a nice, clear, crinkled surface.
Step by Step Instructions
- Cream the buttery spread and the sugars. Add the applesauce, vanilla extract, molasses, and maple syrup, and continue to mix.
- Add the dry ingredients and mix well.
- Chill the dough.
- Form balls with the chilled dough and roll in the powdered sugar.
- Bake at 350 degrees F for 9-11 minutes.
Store leftover cookies in an airtight container. They should stay fresh for about 5 days.
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Ginger Crinkle Cookies (Gluten Free, Vegan).
- ½ cup vegan buttery spread
- ¼ cup organic cane sugar
- ½ cup dark brown sugar or light brown sugar
- ¼ cup molasses
- 2 Tablespoons maple syrup
- 2 Tablespoons unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 cups gluten free flour blend I used Namaste Perfect Flour Blend – you could use all-purpose flour if you are not gluten free
- 1¾ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup powdered sugar for rolling the cookies
- Place the vegan buttery spread, cane sugar, and dark brown sugar in a bowl and mix on medium speed until light and fluffy.
- Add the molasses, maple syrup, unsweetened applesauce, and vanilla extract and continue to mix until smooth.
- Add the gluten free flour blend, spices, salt, and baking soda. Mix on low until combined. The batter will be thick.
- Place the bowl of dough in the refrigerator for about an hour to chill.
- Place the powdered sugar in a bowl. Roll the chilled dough into one inch balls, then roll in the powdered sugar. Place the cookie dough balls on the cookie sheets, about 1.5 inches apart.
- Bake at 350 degrees F for 9-11 minutes. Allow the cookies to cool before transferring to a plate or tray.