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The Beggar’s Banquet: Ginger Cookies

Girl, it’s autumn. These ginger cookies are good. Get your bake on.

You need:

  • 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

You do:

  1. 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.
  2. 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.
  3. Preheat that oven to 350 F, girl.
  4. 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.
  5. 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.
  6. 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!

By Meghan Young Krogh

Meghan had a number of quality writing mentors over the course of her education, which just goes to show that you can't blame the teacher for the way the student turns out. Team Oxford Comma represent.

4 replies on “The Beggar’s Banquet: Ginger Cookies”

Perhaps this is an obvious question I ought to already know, but Whole Foods will have all of these ingredients, right? I haven’t used unsweetened applesauce or flaxseed meal before, so I’m not sure where to get ’em.

Also, do we press the cookies flat before baking, or leave them as balls?

My super-healthy sister is visiting soon, so I want to surprise her with these, but I have questions! Help me Ruby Bruiseday, you’re my only hope!

Ha! Not an obvious question at all.

1. Yes, your local co-op, Whole Foods, and other similar stores (any store that caters to us finicky or allergic eaters, really) will have these ingredients. At Whole Foods, many of them are even available in the bulk food section (yesssss) which means cutting down on cost considerably (for my recipe, I ended up using whole wheat flour, flaxseed meal, and candied ginger from the bulk section). It also means not having a whole fucking canister of flaxseed meal sitting around the house if you never otherwise use it. Unsweetened applesauce was in higher proliferation on the shelves than sweetened at WF as well. Basically any applesauce that only contains apples? Good.

2. I didn’t specify because it’s up to you. You can do 1 of 3 things. Leave them as balls. Lightly press them so they’re a little more disclike. Or, thumbprint them. I very lightly pressed them cause it gives the sugar coating that nice crinkly look, but they cook fine any way.

3. They serve well with spicy teas (like Good Earth Original, or chai), as well as cold milk. Cold Soy Milk for your soy frayns.

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