Snappy Gingerettes

*sweet n spicy with a dash of sass!*

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These cookies really are pretty snappy...and I'm feeling really snappy today, too (hiss!), so they're aptly named (smile). The candied ginger is an essential addition; the coconut is nice, but it can be left out and you'll still have some fab cookies. Again, thanks to Isa and Vegan With a Vengeance for the inspiration...

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2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/2 cup canola oil

1/4 cup molasses

1/4 cup soy milk

1 cup sugar

1 teaspoon vanilla

3 tablespoons chopped crystallized ginger

2 tablespoons shredded coconut (optional)

4 tablespoons turbinado sugar (for dusting)

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Preheat the oven to 350F. Grease some cookie sheets (or better yet, use parchment).

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Sift the flour, soda, salt, ginger, cinnamon and cloves into a medium bowl and set aside. In a large bowl, combine 1 cup sugar with the canola oil, molasses, soy milk and vanilla. Stir in the dry ingredients, then fold in the ginger and coconut (if using).

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Refrigerate the dough for at least thirty minutes.

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Roll the dough into little balls, about 1 tablespoonful in size. You may want to get your hands wet while you do this part; the dough is really sticky! Roll each dough ball in the turbinado sugar and place onto greased cookie sheet, about two inches apart.

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Bake about ten minutes until slightly browned around the edges. Remove from the oven, and let cookies sit on the baking sheet for about five minutes, then remove them to a cooling rack.

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Yummy! These cookies are great with a big glass of cold milk...or some hot buttered rum!