Gingersnap Cookies ~ the cookie that bites you back!
I love gingersnap cookies so much that the recipe below makes close to 4 dozen at a time!
But Wait! They are small!
Gingersnap cookies are the perfect sandwich for my awesome pumpkin mousse recipe!
They can become very addictive, but if you have some self control you can turn these little cookies into so many other desserts!
Not to mention it’s a great alternative to graham crackers for your cheesecake crust!
There is no video for this recipe, but it’s just a simple creaming method cookie recipe
Notes for Success:
Using a #100 cookie scoop or a 1 Tablespoon Scoop for the mini cookies is really helpful, miniature cookies will yield about 40 cookies
For large bakery style cookies scoop with a 2ounce cookie scoop
Larger cookies you will get about 12 and they will bake for closer to 15 minutes
I like to use aquafaba instead of water to reconstitute the flax meal but this is optional if you have some aquafaba on hand
An electric mixer is needed to achieve the creaming method on this cookie, but I have had equal success by melting the butter as I do in my Chubby & Chewy Variety of cookies Here!
For more awesome cookie recipes click the links below!
- Vegan Butter ¾ cup (170g)
- Light or Dark Brown Sugar 1 cup (205g)
- Molasses ¼ cup (60ml)
- Vanilla Extract 1 teaspoon (5ml)
- Ground Flax Seeds 1 Tablespoon (8g)
- Hot Water 3 Tablespoons (45ml) *see notes
- All Purpose Flour 2½ cups (315g)
- Unsweetened Cocoa Powder 1 Tablespoon (6g)
- Baking Soda 1½ teaspoons
- Baking Powder ¼ teaspoon
- Ground Cinnamon ½ teaspoon
- Ground Cloves ¼ teaspoon
- Ground Ginger 1 teaspoon
- Combine the ground flax seed with the hot water and whisk smooth
- Let stand for at least 5 minutes to thicken to a paste
- Cream the vegan butter with the sugar until light and fluffy about 3-5 minutes
- Add the flax paste and whip on high speed for 10 seconds to emulsify
- Add the molasses and vanilla extract and mix well
- Sift together the flour, cocoa powder, baking soda & powder and the spices
- Add the dry ingredients to the creamed mixture all at once and cream to a smooth dough
- Scoop the dough with a #100 Scoop onto a parchment lined sheet pan and sprinkle each dough ball with granulated or course sugar *optional
- Start preheating the oven to 350°F and place the scooped cookies into the refrigerator .
- Once the oven comes to temperature, bake for 12-15 minutes
Cookie dough pre-scooped into balls can be frozen for up to 2 months, stored in a ziploc bag and then thaw on the sheet pan and bake as usual
Baked cookies should be stored in an airtight container for up to 1 week at room temperature