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).
Perfectly spiced ginger crinkle cookies are a wonderful holiday treat. Enjoy these with some hot cider or hot tea.
- 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.
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
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.
Store cookies in an airtight container. They should stay fresh for about 5 days.
Can these be chilled overnight? I heard from a local vegan gf baker that they need to set sometimes longer. Our electric oven also prefers lower temp. Baked a gf df Sharlotka third time it took due to finding out the spots in oven. And brushing vegan butter on top like my old pie amd scone recipes saved the dish – but these won’t dry out if this is done? Just checking fir day two. Used oil in place of applesauce due to a complication. So far looked great. Please let me what you think, even better is no sothhum or xanthan. No gallbladder, low gas to that rate is better. I used king arthur gf all purpose and it works !
To clarify, sorghum is the typo there at 6 25 am. Thanks!
You could chill them if you like! I have not needed to chill them that long, but it shouldn’t harm the recipe.
DANG GOOD!!!! My entire family LOVES these!
Seriously the most AMAZING cookie recipe… I made them for the holidays and were such a hit. They have such a great soft texture and are seriously addicting. Everyone I’ve given them to raves about them. One note I have because I love ginger and wanted the ginger flavor to stand out is that I added 2tsp of ginger instead of just 1/2 tsp, and they turned out perfect.
Are these cookies soft?
They are soft!