Four Forms of Ginger Cookies (Vegan)
I keep telling myself I won’t make more cookie recipes, yet here we are. These ginger cookies were inspired by my Four Forms of Gingerbread Loaf, packed with as much ginger as possible. Ginger beer adds a subtle kick (and who doesn’t love drinking the leftovers?). I’ve swapped fresh ginger for ginger paste (KTC, my fridge staple) for convenience. The base is adapted from my Speedy Vegan Chocolate Chip Cookies, scaled down for smaller, bitesized cookies. Feel free to double the batch if you’re feeding a crowd—or just really love ginger.
Makes 12
Hands-on Time 10 minutes
Baking Time 14 minutes
Ingredients
75ml olive oil
70g dark brown sugar
50g caster sugar
40ml ginger beer
1/2 tsp root ginger (grated)
145g plain flour
1 3/4 tsp ground ginger
1/4 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp fine salt
25g crystallised ginger
Equipment
Bowl
Whisk
Spatula
Bread knife
Baking sheet (ideally aluminium)
Baking parchment
Spoon
Wire rack
Method
1. Make the Dough
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
In a bowl, whisk olive oil, dark brown sugar, caster sugar, and ginger beer until thick and dark.
Add grated ginger, flour, ground ginger, bicarbonate of soda, baking powder, and salt. Switch to a spatula and fold until no white specks remain.
Add crystallised ginger and fold until evenly distributed.
2. Bake the Cookies
Line a baking sheet with parchment. Dollop half the dough into 12 mounds, spaced evenly apart.
Bake for 14 minutes until golden.
Slide the parchment with cookies onto a wire rack to cool.
Enjoy!
