Girl, it’s autumn. These ginger cookies are good. Get your bake on.
- 3 cups flour
- 2 tsp. baking powder
- 1 tsp. ground ginger
- 1 cup minced, candied ginger*
- 1 cup granulated sugar
- 2 tbsp. flaxseed meal
- 3/4 c. unsweetened applesauce
- 1/4 c. canola oil
- 1 tbsp. lemon zest
- 1 tbsp. lemon juice
- another 1/4 cup or so of granulated sugar, for rolling
- Mix your dry ingredients and the ginger together. In a separate bowl (I KNOW but I promise it makes it easier), mix all the rest of those wet ingredients including sugar. Then, combine them; I found mixing with my hands easiest but also because I like getting messy in the kitchen and this was otherwise such a low-mess recipe.
- Mush all that stuff into like kind of a flat, disc-ish shape and wrap it in plastic wrap (or whatever you have handy that isn’t porous) and refrigerate for at least an hour, but overnight’s fine, too.
- Preheat that oven to 350 F, girl.
- Cover some cookie sheets in parchment paper, or if you are not the Pioneer Woman and don’t keep fucking parchment paper in your kitchen all the time, use tin-foil. Mostly you just don’t want shit to stick to the pan, and you don’t want to use additional oil cause it will change the texture of the cookies. Me, I only have one cookie sheet at home right now and it was dirty, so I pressed tin foil into the bottoms of cupcake tins. Worked fine.
- Roll that dough into balls somewhere between the diameter of quarters, and the size of golf balls. Then, roll the balls in the granulated sugar. Then, put them on your cookie sheets (or whateverthefuck baking surfaces you’re using). Then, put them in the oven side-by-side. There should be 2 sheets’ worth.
- Bake about 15 minutes. The outside should be a little crispy looking, maybe even lightly golden brown. The inside should be soft and gingery.
Ta-da! You just made autumnal ginger cookies. They happen to be vegan. Enjoy!