Peppermint gingerbread drop cookies.

Amy from @TheVeganRunnerGirl is at it again with #TheVeganCookingClub, featuring holiday cookies as a theme this round. I haven't made gingerbread cookies for a month of Sundays so I figured it was about the right time to sort out gingerbread drop cookies. These have an optional bit of crushed candy canes that get baked on top, which nicely accompanies the rich, gingery, molasses drop cookie. 

Makes 24 3-inch cookies

Ingredients I
1/2 cup vegan butter
1/2 cup molasses
3/4 cup white sugar
1 tbsp non-dairy milk
1/4 tsp almond extract
1 1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg
1 tsp freshly grated cinnamon

Ingredients II
2 cups white flour
1 tsp baking powder
1 tsp baking soda

optional - crushed candy canes, on a plate, to top before baking


Preheat oven to 350F.

In your mixer, cream all of Ingredients I together for 2-3 minutes on a medium speed.

In a small bowl, whisk together Ingredients II and slowly add into your mixer.

If topping with crushed candy canes: Using a 1-tbsp ice cream scooper, scoop dough and release dough into your hand. Lightly dunk the the cookie's top into the candy cane mixture, and place on the cookie sheet, candy-side-up. Arrange 3 x 4, totaling 12 cookies to a sheet.

If nixing the candy cane topping: Using a 1-tbsp ice cream scooper, scoop dough and release dough onto the cookie sheet, arranging cookies 3 x 4, totaling 12 cookies to a sheet. 

Bake for 10-12 minutes, until edges are lightly browned. The cookies will be a little darker on the bottoms, and the candy cane topping will have melted into the crevices of the cookies, and will harden upon cooling. Let cool on the cookie sheet for at least 10 minutes before transferring to a cooling rack.