[recipe] Vegan Version of Ginger Crinkles

[Guest guest]

Yep! It worked really well to veganize this recipe.

I was curious about it, so since it was cool still

yet in my kitchen, I figured it would be fun to try

baking them this way to see if it worked out. They

are wonderful, and my daughter was pleased with

the results and the fact that she can eat the raw

dough off the beaters since she doesn't have to

worry about salmonila poisoning from raw eggs.

She said these are new fav-cookie.

We have some out-of-town guests coming to visit,

and their eldest son is a vegan, so these cookies will

be nice to serve them with tall glasses of iced tea

and lemonade.

 

Ginger Crinkles

 

1 cup soy margarine, softened

1 1/2 cups granulated sugar

1/4 cup applesauce

2 Tbs dark corn syrup

1/2 cup molasses

3 1/2 cups all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp salt

*1/4 cup granulated sugar, for coating

 

1. Preheat the oven to 375 degrees. Measure the first

5 ingredients into a large bowl. Beat with electric mixer

on low speed until just blended. Beat on medium speed

until smooth

 

2. Add the next 6 ingredients. Stir with a mixing spoon

until moistened. Roll into 1 1/2 inch balls

 

3. Put the second amount of sugar in a small bowl.

Roll the balls in the sugar until completely coated.

Arrange the balls 2 inches apart on an ungreased

cookie sheet. Bake in oven for 12 minutes. Remove from

oven and allow to set on cookie sheets for 2 minutes

before removing them to a wire cooling rack.

 

Yield: about 3 1/2 dozen cookies

[made a lot more than that, but I made them smaller

perhaps; my yield was: approx 80 cookies or 6 1/2 doz]

 

~ pt ~

 

Just watch him laugh.Ê If he laughs well,

he's a good man.

~ Fyodor Dostoyevski