1 c. white sugar

2/3 c. brown sugar

1 c. dairy-free soy-free margarine, melted and still warm

1/4 c. blackstrap molasses

6 T. aquafaba (equivalent to 2 eggs)

4 T. grated fresh ginger

2 c. white flour

2 c. white whole wheat flour

4 t. baking soda

4 t. ground ginger

3 t. cinnamon

1 t. allspice

1/2 t. salt

1 c. minced crystallized ginger

sugar for rolling cookies in (I didn't measure; maybe 1/4 c. in total went on the cookies but who knows)

Preheat oven to 350º F

In a large mixing bowl, cream together the white sugar, brown sugar and margarine. Add the molasses, grated fresh ginger and aquafaba and mix until well combined.

In a small bowl, combine the dry ingredients (white flour, white whole wheat flour, baking soda, ground ginger, cinnamon, allspice, salt). Add to the wet ingredients and mix until flour mixture is incorporated. Stir in crystallized ginger. (Dough will be somewhat stiff and a bit sticky)

Drop by rounded teaspoonfuls into a bowl of sugar. Coat the dough with sugar, rolling dough into a ball. The cookies spread out a good deal, so make the balls smaller than you think you should. Place balls on a cookie sheet lined with parchment paper.

Bake for 10 min., rotating cookie sheets back-to-front and top-to-bottom halfway through cooking time. Remove from oven and let cool on cookie sheet for 5 min before removing to wire rack to cool completely (cookies will be puffy when removed from the oven, but will flatten as they cool).

I usually put in 1/2 c. of molasses when I made these I was running out of molasses so only put in a 1/4 cup. They are a little lighter in color as a result but it didn't otherwise seem to make much of a difference.

I have added a bit of powdered ginger to the sugar mixture that I roll the balls in, but decided I couldn't be bothered this year. They are plenty gingery without that extra touch.

Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich, p. 154

Yield: 71 cookies