Perfectly spiced ginger crinkle cookies are a wonderful holiday treat. Enjoy these with some hot cider or hot tea.
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 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.