Over the years I have been adjusting a ginger snap recipe I came across in a cookie book in an attempt to create just the right texture and flavor.

I never quite got there.

A couple of days ago I decided to make a batch but did not have my adjusted recipe on hand so I speculated my way through this recipe.

It turned out some really good cookies, much better than the recipe I have been trying to adjust for years!

2 sticks plus 2 Tablespoons salted butter (**To make Vegan – use olive oil)
1  1/2 cups sugar
1/3 cup molasses
3 Tablespoons heavy cream (**To make Vegan – use coconut milk)

Preheat oven to 350. Melt butter in a saucepan and mix in remaining ingredients. Pour into a large bowl and set aside to cool.

In a separate bowl mix together:

3 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves

When the butter mixture has cooled to room temperature slowly mix in the dry ingredients until they are completely incorporated.

Add some granulated sugar to a medium bowl. Roll cookie dough into walnut size balls and flatten slightly. Dip the tops of the cookies in the granulated sugar. Place the discs on an ungreased cookie sheet about 1 inch apart from one another.

Ginger Snap Cookies

Bake until the cookies start to slightly darken around the edges. Remove from oven and place cookies on cooling racks to cool.

This makes about 3 dozen cookies.

For a vegan version I experimented first with Earth Balance and then with olive oil. I preferred the texture and flavor of the olive oil version.

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