Triple Ginger Cookies

Preheat the oven to 176°C (350°F) and prepare a cookie sheet with parchment paper or by lightly oiling it. In a medium bowl, whisk together the all-purpose flour (2.5 cups), minced crystallized ginger (0.33 cup), baking soda (2 teaspoons), and salt (0.25 teaspoon).

In a large bowl, cream the vegan butter (0.75 cup) and brown sugar (1 cup) using an electric mixer until light and fluffy. Mix in the applesauce (0.25 cup), molasses (2 tablespoons), finely grated fresh peeled ginger (2 teaspoons), ground ginger (1.5 teaspoons), ground cinnamon (1.5 teaspoons), and ground cloves (0.5 teaspoon). Gradually add the flour mixture in two additions, beating on low speed until just combined. If the dough seems too dry, add 2 tablespoons applesauce (1 to) more.

Place sugar (0.25 cup) in a small bowl. Take about cookie dough (2 tablespoons), roll it into a ball, then roll it in the sugar to coat. Place the coated dough balls on the prepared baking sheet, spacing them 1.5 inches apart. Repeat with the remaining dough.

Bake for 15 minutes (12 to), checking at the minutes (12) mark. Let the cookies cool on the baking sheet before transferring them to a wire rack to cool completely. Enjoy! Start 12m timer