Two things about the holidays I do really like are how sparkly everything is and Christmas spices. Ginger is a really versatile ingredient from stir-fry to curry to my favourite Christmas treat; gingerbread cookies. I am not a fan of most store-bought gingerbread cookies; the weirdly happy faces of the cookie men staring up at you from beneath the plastic wrap, the red sparkles and the seriously dried out texture. I prefer a crisp exterior, soft middle and heavily seasoned gingerbread cookie, however this can be tricky to find but super easy to make. I first made these without the sugary coating but they weren’t what I was looking for and just looked so plain (I hate super sweet iced cookies. There I said it. What a weight off my shoulders). The sugar does add extra calories but it is a Christmas cookie and not a health cookie. Once all your presents are wrapped, curl up with a mug full of Chai tea and have a cookie.

I used my stand mixer for this but if you don’t have one, a handheld mixer will work just fine but it may take a little longer. See the pictures for how it should look at certain stages of mixing. This recipe is adapted from America’s Test Kitchen Cook’s Illustrated: Thick and Chewy Gingerbread Cookies.

Makes 20 cookies

• 3 cups all purpose unbleached flour
• ¾ cup dark coconut sugar
• ¾ teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon fine grain sea salt
• 12 tablespoons Earth Balance Traditional butter (1 ½ sticks if you buy the sticks), softened but still cool to the touch, cut into small pieces
• ¾ cup blackstrap molasses
• 2 tablespoons unsweetened almond milk
• 1/3 cup chopped crystalized ginger
• 4 tablespoons organic cane sugar (for garnish)

In the bowl of the stand mixer, combine flour, sugar, soda and spices and stir on low for 30 seconds. Turn off the mixer and scatter the butter pieces in the bowl; mix at medium low speed until mixture is sandy looking, about 2 minutes.

Turn the speed down to low and with the machine running slowly, add the molasses and milk until the dough is evenly moistened, about 30 seconds. Add the crystalized ginger and increase the speed to medium and combine for 10 seconds until fully incorporated.

Transfer the dough onto the countertop and divide the dough in half. Working with one portion of dough at a time, shape it into a log and roll like a Tooties pop into a sheet of parchment paper; repeat with other portion. Freeze for 30 minutes.

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Add the sugar to a shallow bowl or pie plate. Take 1 portion out of the freezer and unwrap. Measure out a 2 tablespoons ball of dough and gently press to form a patty. Press all sides of the dough into the sugar and place on the lined baking sheet.

Continue with the rest of the first portion of dough. Bake for 9 minutes. Allow the cookies to cool on the sheets for 3 minutes and transfer with a metal spatula to wire racks. Allow to cool to room temperature. Store in an air tight container so the cookies remain soft.

I couldn’t resist taking a huge bite out of one before taking this picture. So sparkly! Happy Holidays!