Description
Soft and chewy sugar cookies spiced with ginger, cinnamon, and cloves. Sweetened with molasses, vanilla extract, and topped with turbinado sugar.
Overview
These soft baked gems are a treat for those who like ginger and spiced desserts. No speciality equipment required for this recipe. Although, if you have a stand or hand mixer then you can certainly leverage them to make these cookies. A mixing bowl, measuring spoons, measuring cups, and a silicone spatula should more than suffice.
For this recipe I made them with a two inch wide diameter and that yielded a dozen cookies. If you make them smaller you can stretch the yield. If you do, then make certain to reduce the bake time as they will cook faster. In the steps below we will walk through the baking process.
Baking Notes
Dry Ingredients
In a small bowl measure and add the turbinado sugar. This is used as the topping for the cookies. If you can’t find turbinado, or don’t have any on hand, you can substitute demerara or brown sugar in its place.
Using a medium bowl add the flour, baking powder, salt, ground ginger, ground cinnamon, and cloves. Reserve the sugar for the wet ingredients. Give the dry ingredients a quick stir to incorporate.
Wet Ingredients
Next, use a large bowl to add the wet ingredients: canola oil, molasses, oat milk, sugar, and vanilla extract. Stir until the wet ingredients are combined.
Cookie Dough
Pour the dry ingredients into the wet and stir until combined. Use a silicone spatula to fold the cookie dough. Alternatively, if you have a standup or hand mixer you can leverage those kitchen appliances for this task.
Baking Instructions
Preheat the oven to 350ºF. While the oven is coming up to temperature line a baking sheet with parchment paper. Using your hands roll the cookie dough into a one to two inch ball. Then flatten to roughly an inch and a half tall disk. Press the tops into the turbinado sugar and then place on the baking sheet.
Once the oven is up to temperature place the cookies on the center rack and bake for 12 – 14 minutes. The cookies will spread and the tops will start to have small cracks when they are almost done.
Depending on the size of the cookies you make will impact the bake time. Smaller cookies will require less time and larger cookies more. Adjust the bake time accordingly.
When the cookies are done remove the baking sheet with pot holders and allow to cool on a wire rack. Repeat the process outlined above with a second parchment paper lined baking sheet until all the cookie dough is used up.
Storage
Once the cookies are cooled to room temperature they can be moved to your storage container of choice. Separate the layers with wax paper to prevent the cookies from sticking to each other. The cookies should keep nicely for up to a week stored this way before the freshness starts to taper off. To increase the shelf life you can store them in the refrigerator or freeze them.
If you like this recipe be sure to check out our other recipes below:
Ingredients
4 Tbsp. turbinado sugar
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup canola oil
1/4 cup molasses
1/4 cup oat milk
1 cup sugar
1 teaspoon vanilla extract
Directions
- In a small bowl add the turbinado sugar and set off to the side.
- In a medium bowl add the dry ingredients. Reserve the sugar for the next step.
- In a large bowl add the wet ingredients and the sugar. Stir to combine.
- Pour the dry ingredients into the wet ingredients and stir until the cookie dough is formed.
- Using your hands roll the cookies into 1 to 2 inch balls and flatten into a 1 1/2 inch disk. Press the tops into the turbinado sugar and place on a parchment paper lined baking sheet.
- Preheat the oven to 350ºF. Bake the cookies on the center rack for 12 – 14 minutes.