With a few modifications... AMAZING... First, cook for only 5-6 minutes to acheive that "chewy in the middle and crispy on the outside texture". I always wait till that shiny/wet look is gone from the center/top of the cookie before I remove them from the oven. After removing, leave cookies on the cookie sheet for 3-5 minutes before moving to a plate b/c cookies will continue to cook even after you remove them from the oven. Second, LESS ginger... it's just a little overpowering and you could probably be okay with 1.5 to 2 Tbsp of ginger. Third, skip the coarse sugar and once the cookies are cool, sprinkle with powdered sugar (using a sifter if you can).
Outstanding. I was skeptical when I read the other rave reviews, but I have to admit these cookies are pretty great. I substituted a little bit of maple syrup for the molasses, and traded off a little white sugar for brown sugar. I also used the 1 1/2 tablespoon of ginger after reading the other reviewers but decided to add a little candied ginger. I like spicy ginger cookies so I think they could even be a touch spicier. I sprinkled a little vanilla bean sugar on the top before I baked them . Very nice.
So amazingly good. I can't inagine why you would even need dairy products in this! It's perfect as-is and was liked by both vegans and non-vegans :o)
I had a vegan ginger cookie at a coffee shop and wanted to see if I could find a similar recipe...I made these today and made one slight addition of some chopped crystalized ginger to give it an extra pop...They are awesome and I'll def be making these again soon :) Thanks!
I felt like they could have used a little more flavor (i.e. increase the spices). I also used way less sugar... around 1/4 cup, and they were good. They probably would have been too sweet for my taste with all of the sugar. Used almond milk instead of soy milk. Overall great base recipe to work off of, the texture was perfect! Next time I will add more spices and stay with less sugar.
Absolutely delicious. Easy recipe. Biscuits disappeared within 24 hours!
Yummmmm. I didn't get to grocery shopping, so I had to make a few substitutions. I used 1/2 whole wheat flour, 1/2 white. I also used 1/2 brown sugar and 1/2 turbinado. Reduced the ginger by 1/2 tsp. Baked 7 minutes exactly - so, so good! Chewy and perfect.
When I read that these were the best ginger cookies ever, I kind of thought, "Yeeeah...riiiight". But they ARE! These are exactly the kind of ginger cookies I've been trying to find, with a nice ginger bite. I didn't add the additional sugar before baking, because I prefer spice over sugar, but I think they would be good even with the sugar. Really LOVE these!!
Very yummy cookie! Substituted coconut oil for the canola and used Sucanat for the sugar. Thanks for this recipe! Love it!
These cookies are excellent!! The only thing I changed was I used 1/2 cup of sugar instead of 1 cup. I put the full amount of ginger in them and used nutmeg instead of cloves. If you like ginger cookies than you will love this recipe.