Vegan Spice Cookies with Candied Ginger

Ingredients

• 1 1/2 cup all purpose flour (185g) - دقيق أبيض
• 1/2 cup bread flour (65 gram) or all purpose flour - دقيق الخبز
• 1 teaspoon baking powder - باكينج باودر
• 3/4 teaspoon baking soda - بيكربونات الصودا
• 1/2 teaspoon salt - ملح
• 2 teaspoon cinnamon powder - قرفة
• 1 teaspoon cloves (ground cloves) - قرنفل
• 1 teaspoon ginger powder - بودرة جنزبيل
• 1/2 teaspoon nutmeg - جوزة الطيب
• 150 gram candied ginger (optional)
• 100 gram sugar (1/2 cup plus more for coating) - سكر
• 110 gram brown sugar (1/2 cup) - سكر بني
• 135 ml sunflower oil (1/2 cup plus 1 tablespoon) - زيت عباد الشمس
• 75 ml water (1/4 cup plus 1 tablespoon) - ماء

Step by step

1. In a large bowl, mix together all purpose flour, bread flour, baking powder, baking soda, salt, candied ginger (if using) and the spices together.
2. In another bowl, add sugar, brown sugar, sun flower oil and water then mix with a whisk for a few minutes until all is incorporated.
3. Add the dry ingredients into the sugar wet mixture and fold with a spatula or a wooden spoon until it is just incorporated. (Don't over mix)
4. Cover with a plastic wrap or a plate and rest in the fridge overnight (12 to 24 hours).
5. When you're ready to bake, preheat oven to 190°C (375°F) and line 2 large baking sheets with parchment paper.
6. Take the cookie dough out of the fridge and shape into balls with an ice cream scoop or a spoon (about 50g each)
7. Roll the dough balls in some sugar and arrange on the baking sheets leaving a few centimeters between them.
8. Bake for 12 to 15 minutes till the edges are just set.
9. Cool in the pan for a few minutes then transfer into a wire rack to cool completely.