Gingersnaps
Makes 5 dozen cookies
These cookies remind me of what cookies must have been like in the old days, when molasses was the primary sugar source, spices like cloves, cinnamon, and ginger had just arrived to Europe, creating a revolution in flavors.
Though these are similar to molasses sugar cookies, they’re meant to be tougher - to snap!
Tips and Tricks
How to get the snap
The ingredients in a ginger snap are essentially the same as what you’d find in a molasses sugar cookie. What makes them different is their texture. A gingersnap is not meant to be soft - it’s supposed to snap when you break it apart with your hands. Leave in the oven for at least 10 minutes to be sure they crisp just the right way without burning.
Vegan substitutes
To make this fully vegan, use plant-based butter and silken tofu (to replace the egg). Aquafaba will do fine as another egg replacement.
Ingredients:
2 1/2 cups all-purpose flour
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp cloves
1 tsp kosher salt
2 tsp baking soda
1/2 plant-based butter (Miyoko’s preferred), softened
1 cup sugar
1/4 cup silken tofu (or aquafaba)
1/3 cup molasses
Cinnamon sugar (1/2 cup of sugar mixed with a tsp of cinnamon)
Directions:
Preheat the oven to 375 degrees Fahrenheit.
In a medium-sized bowl, mix the flour, ginger, cinnamon, cloves, salt, and baking soda together. Set aside.
In another medium to large-sized bowl, add your butter, sugar, and tofu. Cream together until everything is mixed well. Add the molasses and stir until fully incorporated.
Stir in the dry ingredients to the wet and mix until you have a cohesive dough.
Make sure you have your baking sheets greased or covered with parchment paper before you start forming your cookies. Have a teaspoon measure and your bowl of cinnamon sugar nearby.
Use your teaspoon measure to create a small ball of dough. Roll the ball a bit with your hands to make it smooth, then roll in the cinnamon sugar bowl until completely covered. Put on the prepared cookie sheet. Repeat the process, putting at least 2 inches of distant between each cookie dough ball, until you’ve run out of room.
Bake the cookies for 10 minutes. Once done, take out and place directly on a cooling rack and let cool before eating. Repeat the above process with the rest of your dough. You should have enough for at least 60 cookies (or
In order to keep them nice and crispy, store in a closed-lidded container.
Use these in…
These cookies are also perfect for pie or cheesecake crusts. Our dairy-free pumpkin swirl cheesecake calls for gingersnaps in the crust, a perfect excuse to whip up a batch of these on the regular!