Using fresh ginger and nutmeg in these cookies really makes the flavors rich and bright. And the molasses helps keep them chewy—and adds some iron and calcium so you can pretend they’re a health food. That’s how that works, right? Wanna cut the sugar? Skip the buttercream frosting and just eat the cookies as is; they’re pretty darn delicious on their own! —AS
MAKES 20 COOKIES OR 10 COOKIE SANDWICHES
COOKIES
1¼ cups (155 g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp ground cinnamom
¼ tsp freshly grated nutmeg, plus more for garnish
¾ cup (150 g) packed brown sugar
½ cup (120 g) coconut oil or vegan butter
3 tbsp (21 g) ground flaxseed
3 tbsp (65 g) molasses
2 tbsp (29 g) grated fresh ginger
1 tsp vanilla extract
BUTTERCREAM FILLING
2 cups (260 g) powdered sugar
¼ cup (57 g) vegan butter
1 tsp vanilla extract
1–2 tbsp (15–30 ml) unsweetened nondairy milk
Preheat the oven to 350°F (177°C).
In a large mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
In a separate bowl or stand mixer, cream together the brown sugar and coconut oil. Stir in the ground flax, molasses, ginger and vanilla until completely combined.
Pour the dry ingredients into the wet mixture about a cup (125 g) at a time, stirring continuously, until the cookie dough comes together.
Scoop 1-inch (2.5-cm) balls of cookie dough onto a lined baking sheet and bake for 10 to 12 minutes, until the edges are firm. Move the cookies to a wire rack to cool.
FOR THE BUTTERCREAM FILLING
Beat together the powdered sugar, butter and vanilla. Add the milk a bit at a time, until the desired frosting texture is achieved.
Spread the buttercream onto half of the cooled cookies, and move them to the fridge or freezer for 10 minutes to firm the frosting before topping it with another cookie. Once they have been assembled, grate fresh nutmeg over the sandwiches and gobble them up!
Note: After the cookies cooled, we placed some of the frosting on top. We then placed them in the freezer for 10 minutes to set the frosting before placing the second cookie on top. Otherwise, the frosting tends to smoosh out the sides a bit. If you won’t be serving them immediately, I recommend keeping them in the fridge until just before serving.
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