Gingersnaps

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Gingersnaps are such a great holiday cookie.  They keep well, they are ginger-y,  they make your kitchen smell festive… what more could you ask for?  These are the snappy kind of gingersnaps… crunchy and spicy, rather than the softer types that better describe a gingerbread cookie.  The trick is to get the dough dry enough to handle, but no too dry, by adding a touch more whole wheat flour than is called for in the recipe after the dough has been mixed.  I have had great success baking them for exactly 14 minutes in my oven… they will look weird when they first come out of the oven, just warning you- kinda bubbly or some other quality that is difficult to describe.  But in time they harden to gingersnap perfection.  Make sure that your Earth Balance and sugar/molasses is mixed well…but don’t mix too long.  This is easy to achieve if the margarine is slightly soft… just a touch softer than straight from the fridge.

Okay, with all that said… these are incredibly easy and delicious cookies.

Happy gingersnap making!

Gingersnaps

Ingredients:

  • 3/4 cup Earth Balance margarine
  • 1/4 cup molasses
  • 1 cup brown sugar
  • 1 tbsp flaxseed meal mixed with 2 tbsp water- microwaved in three 15 second intervals, stirring each time
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp cloves
  • 1/2 tsp salt
  • decorative or granulated sugar for dipping
  • about 1/4 cup extra whole wheat flour

Directions:

Preheat oven to 375 degrees.

Cream together margarine, sugar, molasses.  Add prepared flaxseed meal.  Stir in baking soda and powder.  Mix in cloves and ginger. Gradually add 2 cups of flour until all is used.  Add a touch more whole wheat flour until dough is easily handled and does not stick to fingers.  It should look like this:

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Now, take dough and roll into one inch balls.  Dip only the tops in granulated or baker’s sugar.

gingersnaps

Bake in preheated oven for 14 minutes, or until they have spread to about 2 inches in diameter.  Let cool on cookie sheet for at least 10 minutes and then transfer to wire rack and let cool about one hour. Enjoy!

gingersnap

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9 Responses to Gingersnaps

  1. Jumpringer says:

    These are wonderful cookies…. they look beautiful, are easy to make, and my 10 year old son loves them! Two notes on my changes: 1) I baked the cookies at 350 , before finding out the correct temperature is 375 (thanks Allyson)…. so the cookies were softer, rather than like a gingersnap; 2) I used turbinado sugar on top, instead of white sugar, which worked out well.

  2. Jumpringer says:

    what is the oven temp?

    • allyson says:

      Thank you sooo much for letting me know I forgot that. Very appreciated… the oven temp is 375 degrees. Be sure to preheat..

      Thank again!
      Allyson

  3. Beth says:

    My 15yo will be so happy. She loves ginger cookies, but I haven’t had any luck veganizing them. These look so pretty and just like the molasses crinkles I used to make for her.

  4. Mihl says:

    Awesome! I’m adding these to my “Christmas cookies – what to make” list!

  5. Wow those look perfectly shaped and the decorative sugar is sooo pretty. Just wonderful!

  6. YES YES YES! Gingersnap cookies are one of my very favorites and these look so thick and chewy and perfect and ohmygod I’m making them NOW! Thank you for this great recipe!!!

  7. OMG these look amazing! I just attempted to make Ginger Cookies last week and scorched them THREE TIMES! Boo. I’m going to try your vegan recipe and 14 minute baking trick…here’s to hoping I manage to produce un-burned cookies :)

    Love the touch of dipping them in sugar! They do look so festive and yum!

    • allyson says:

      Yeah, MAJOR boo… I sure hope these work out better for you!! thanks for thinking they look amazing… :)