Buzzy Ginger Molasses Cookies Recipe (with Video)

Make the cookie dough
1. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, black pepper, coffee, and salt
2. In a large bowl, whisk together the olive oil and brown sugar for 1 minute
3. Add half of the vegan yogurt and whisk for another minute until the mixture is emulsified; add the remaining yogurt and mix for another minute
4. Add the molasses, vinegar, and vanilla, and mix until combined
5. Add in the dry ingredients and stir together with a firm spatula or spoon until no streaks of flour remain
6. Fold in the crystallized ginger
7. Chill the dough for at least 2 hours or up to 24 hours
Finish and bake the cookies
1. Preheat the oven to 350 F and position two racks in the upper and lower thirds of the oven
2. Using a 1/4 cup cookie scoop or a spoon, measure out dough portions of roughly 75 g; you should have 9 in total
3. Roll the dough into balls, then roll the balls in raw sugar to evenly coat
4. Line two sheet pans with parchment paper; place 5 cookies on one tray and 4 on the other
5. Bake the cookies for 15 mins, until they are puffed and cracked, and the edges feel firm
6. Allow the cookies to cool for 5 minutes on the trays, then transfer to a wire rack to cool completely
7. Cookies keep for up to 5 days in an airtight container at room temperature