My best friend Tanya makes these amazing soft ginger cookies called Ginger Sparkles.
I’m serious people, they are the best cookies ever. She has baking them down to a serious art and science. Timed just perfectly to ensure the best chewiest cookies.
She gave me the recipe so I could try to make it vegan and gluten-free. And I have to say … the results were quite impressive.
Update Nov 20/12: After a bunch of reviews the consensus is to bake these just 8 minutes. I’m updating the recipe below to reflect that. Every time I’ve made these the time has varied between 8-10 minutes so start at 8 and go from there. Isn’t it funny how just an extra minute can change these from chewy to crispy?
- ¾ cup vegan margarine, softened
- 1 cup brown sugar
- ¼ cup molasses
- ¼ cup applesauce + ½ teaspoon baking soda
- 1¼ cups sorghum flour
- 1 cup brown rice flour
- ½ cup tapioca starch
- 1½ teaspoons xanthan gum
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ cup white sugar, to roll in
- Preheat oven to 375°F.
- Cream margarine and brown sugar together in a large bowl. Add molasses and applesauce.
- In a separate bowl mix flours, baking soda, xanthan gum, salt, ginger and cinnamon.
- Add dry ingredients to wet and mix well.
- Scoop out tablespoonfuls of cookie dough and roll out into a ball. Dough will be rather sticky. Roll into white sugar then place on a cookie sheet.
- Bake in preheated oven for 8-10 minutes. Keep an eye on them. You would hate to overbake these tasty gems.
- Let cool at least 5 minutes on the cookie sheet before removing from sheet.
- The cookies will be slightly crisp on the outside and chewy on the inside.
Mmmmmmm. These are not going to last long in our house.