Ginger Snaps (Vegan)
Every bite of this classic ginger snap cookie, loaded with molasses and warm spices, delivers that signature snap. They are dairy-free, egg-free, and easy to prepare.
Ingredients
- 1½ cups / 180 grams all purpose flour
- 6 tbsp / 84 grams plant based butter with salt (room temperature)
- ¾ cup muscovado sugar (see recipe on website)
- 3 tbsp molasses
- ¾ tsp baking soda
- ¼ + ⅛ tsp baking powder
- 1½ tsp vanilla extract
- ¾ tsp cinnamon
- ¾ tsp ginger
- ¾ tsp all spice
- turbinado sugar for rolling the tops of the cookies in
Instructions
- Pre-heat the oven to 350F and line 2 cookie sheets with parchment paper. Measure out a couple of tablespoons of turbinado sugar and set aside for later.
- In a small bowl, add the flour, baking powder, baking soda, cinnamon, ginger and all spice; whisk to combine and set aside.
- To a medium bowl, add the butter, muscovado sugar, molasses and vanilla extract. Blend the ingredients together with a hand mixer on medium speed for 1 minute. Add the dry ingredients to the wet ingredients and continue blending on medium speed just until all ingredients are incorporated and no more flour can be seen.
- Scoop out rounded tablespoon-size dough balls. Roll each dough ball between your palms to smooth it out and roll the tops of the dough balls in the turbinado sugar. Place the finished dough balls on a prepared cookie sheet. Bake the cookies for 12 minutes. Once out of the oven, allow the cookies to rest on the pan for 5 minutes before transferring to a cooling rack.Store the cookies in an airtight container at room temperature. They should remain fresh for 5 to 7 days.