Yes, I really won a prize at my work cookie bake-off! I’ve never really won anything, so this was exciting in itself, AND the prize was a beautiful handmade glazed mixing bowl and a little whisk. I’ll post photos of that later. I highly recommend these cookies, which are adapted from Martha Stewart by way of Stephanie’s Kitchen. I veganized the recipe (sorry, cow butter lovers) and added lots of crystallized ginger. My version is below.
adapted from Martha Stewart’s Cookies Cookbook
1 1/2 cups plus 1 tablespoon all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup vegan margarine
¼ cup crystallized ginger, chopped finely
1/2 cup packed dark brown sugar
1/2 cup blackstrap molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
½ vegan chocolate chips
1/4 cup sugar
1. Line two baking sheets with parchment paper.
2. In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa. In a large bowl, beat margarine and half of the crystallized ginger on medium speed until lightened, about minutes. Add brown sugar, beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chocolate chips and remaining crystallized ginger; turn onto plastic wrap. Pat out to a 1 inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.
4. Preheat oven to 325 degrees. Roll dough into 1 1/2 inch balls; place 2 inches apart on prepared baking sheets. Chill 20 minutes. Roll in granulated sugar. Bake until surfaces just begin to crack, 10-12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely.