Recipes and Food
Ginger Cookies Recipe
This is our version of gingerbread. Our cookie is sweet, slightly chewy, and filled with flavor and texture (contains no milk, eggs, or butter). The key to getting this ginger cookies recipe right is to not over bake them.
Some variations to try: Press raw or candied cashew pieces into the top before baking.
Use your favorite cookie cut out (we like clouds or hearts!) to make them more festive.
Any way you make these cookies, they are the perfect treat to accompany a good cup of tea.
Makes 15 cookies | 50 minutes + 4 hours batter chill time
- 5 ounces olive oil
- 8 ounces sugar
- 5 ounces pumpkin purée, canned
- 3 ounces molasses
- 1 ounce ginger purée or grated ginger, squeezed dry
- 15 3/4 ounces AP flour
- 2 ounces cornmeal
- 1 tablespoon cocoa powder
- ½ tablespoon ginger, ground
- ½ tablespoon cinnamon, ground
- ¾ teaspoon clove, ground
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ½ tablespoon baking powder
Preheat oven to 300F. In a stand mixer and using a paddle, mix the oil, sugar, pumpkin purée, molasses, and ginger purée.
Combine the dry ingredients in a separate bowl, then add to the wet mixture and stir until evenly combined.
Line a 9x13 sheet pan with plastic wrap and press dough evenly into each pan. Cover with plastic wrap and chill for at least 4 hours.
Using the rim of a drinking glass, cut circular cookies & place on a parchment-paper-lined baking sheet. Bake for 8-10 minutes. They won’t look completely done, but they will still cook a bit once out of the oven. Careful not to over bake — these dry out easily.