Sunday, April 21, 2013

Ginger Snaps

I recently got some crystallized ginger chips from The Ginger People and decided to try my  hand at the ginger snap recipe they had on the container.  I made it vegan by using egg replacer along with an extra 1/4 cup of water.  The results were awesome!  This is by far my favorite cookie I have made this year, I will make this recipe again, and again and again!  
One word of warning you have to chill the dough and make balls then roll those balls in sugar.  If you think you can skip out on chilling the dough you are wrong as it will make it much less sticky and easier to handle so don't skip that step.
This stuff is pretty awesome!

• 2 1/4 cups all-purpose flour
• 1 cup sugar plus more for rolling the dough in sugar
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup non-dairy butter
• 1/4 cup dark molasses
• 2 tsp of ener-G egg replacer dissolved in 2 tbsp warm water
• 1/4 cup water
• 1/2 can or 3 1/2 ounces of ginger chips

Preheat oven to 375.  Sift dry ingredients together in a bowl then set aside.  Next cream butter and sugar add in molasses and egg replacer along with the 1/4 cup of water.  Incorporate the dry ingredients 1/3 at a time mix well after each incorporation.  Next chill the dough for one hour.  
Here they are getting rolled in sugar

After the dough is chilled form into 1-inch balls and roll in granulated sugar.  Place on a parchment paper lined cookie sheet, 2 inches apart.  

getting ready for the oven, be careful they spread!

Bake 10 to 12 minutes.  Remove while still soft.  Let cookies cool on sheet before removing.  Makes about 3 dozen.
Yum and done!

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