It's not ho-ho-ho Season anymore, but these got rave reviews from folks that I baked 'em for at xmas, and it's become a much-requested recipe. Just thought I'd share
*~*~*~* Sparkly Ginger Cookies *~*~*~*
(dairy, egg & possibly soy free)
4 T turbinado or demerara sugar (or regular sugar if it's what you've got)
2 C flour
1 tsp baking soda
1/4 tsp salt
2 1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp cloves
1/2 C canola oil
1/4 C molasses
1/4 C soy milk (or whatever you use)
1 C sugar
1 tsp vanilla extract
Preheat oven to 350F. Lightly grease two cookie sheets. Place turbinado sugar in a small bowl.
Stir together flour, baking soda, salt and spices. In another large bowl, combine oil, molasses, soy milk, sugar and vanilla. Pour the dry ingredients into wet and combine well. Roll into 1" balls, flatten into a 1 1/2 " diameter circle, press cookie tops into the turbinado sugar and place an inch apart, sugar side up, on cookie sheets.
Bake 10-12 minutes, let cool for 3-5 minutes on pan and then transfer to cooling rack.