Gingersnap oh gingersnap…How do I love gingersnaps?
Well let’s just say 40 cookies came out of the oven 10 minutes ago and there are only 35 left, and I’m the only one home right now.
Wait! They are small!
What!? it’s like equal to 1 cookie really!
Don’t judge me until you try for yourself! Then let’s see who can only eat one!
Fall flavors are hitting the scene and fast!
And I am gearing up for all my Pumpkin Desserts.
Who can guess what recipe uses a Gingersnap Cookie crust? Yes my friends Pumpkin Cheesecake is coming.
So be sure to make this recipe in it’s entirety since you will eat a good portion of them, then the Pumpkin Cheesecake with Gingersnap Cookie Crust gets another grand portion and well….cheesecake or no cheesecake you will love love love this cookie!
They are crispy on the outside and chewy molasses-y on the inside!
Their characteristic crinkled tops and sugary coating is enough to make you welcome the snow!
Ok, maybe I’ve gone too far, but you catch my drift! (get it? Drift? Snow drift? LOL ~ Ok ok the sugar has officially seeped into my brain)
Oh and there is not video for this recipe, but it’s just a simple creaming method cookie recipe
- Vegan Butter ¾ cup (150g)
- Dark Brown Sugar 1 cup (210g)
- Molasses ¼ cup (60ml) (85g)
- Vanilla Extract 1 teaspoon (5ml)
- Ground Flax Seeds *see note above 1 tablespoon (8g)
- Hot Water or Plant Milk 3 Tablespoons (45ml)
- All Purpose Flour 2 cups (260g)
- Unsweetened Cocoa Powder 1 Tablespoon (6g)
- Baking Soda 2 teaspoons (10g)
- Ground Cinnamon ½ teaspoon
- Ground Cloves ¼ teaspoon
- Ground Ginger 1 teaspoon
- Combine ground flax seed with hot water and whisk smooth
- Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
- Cream the shortening with the sugar until light and fluffy about 5 minutes
- Add the flax paste and mix well
- Add the molasses and vanilla extract and mix well
- Sift together the flour, cocoa powder, baking soda and 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
- Start preheating the oven to 350°F and place the scooped cookies into the refrigerator .
- Once the oven comes to temperature, bake for 12 minutes
Can I use coconut oil in place of the shortening?
yes just make sure it is cold before creaming since coconut oil has a very low melting point
Hi Gretchen,
Can I used WW pastry flour instead of the all purpose flour?
yes
I happened upon this recipe while looking for a vegan recipe to make for my visiting nephew and I was not disappointed. It is a great cookie for anyone, whether vegan or non-vegan. I made the recipe as written. When I make it again— and I will— I may add a bit more ginger because I am a bit of a ginger “fiend”, I guess.
I don’t have a #100 cookie scoop— or any cookie scoop for that matter— but after a quick online search I discovered it is the equivalent of .64 tbsp. So for easy measure—for other scoopless bakers out there—that is a rounded 1.5 teaspoonful. My yield employing that approximate measure was 44 cookies.
CORRECTION for the recipe directions: The 1 Teaspoon of VANILLA on the ingredient list was left out of the directions. I realized its omission late—as I was about to form the cookies— and added it at the end. No harm, no foul I’m sure, but perhaps it is best added when the molasses is added(?)
thank you for the feedback! and I will update that vanilla addition!