Recipe by Valeria
This is an adaptation on a recipe I found in a great book called "Dining on a Dime". Unfortunately, the original recipe didn't contain any ginger, but I changed that. The dough comes out a little crumbly, but if you press the cookies tightly those crumbly parts add to the texture and give it that classic ginger snap look.
Top Review by sd3
These are delicious. A few vegan guests were over, and these vegan cookies were a huge success. Also, the crumbly remainders make a great ice cream topper. These ginger snaps bend a little when bit into. Some prefer their ginger snaps to really snap, but I like slightly chewy cookies like these. The additional ginger makes a nice difference.
- 1⁄2 cup molasses
- 1⁄4 cup sugar
- 3 tablespoons margarine
- 1 tablespoon water
- 2 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 tablespoons ground ginger
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon cinnamon
Directions See How It's Made
- In a saucepan bring first 4 ingredients to a boil.
- Place dry ingredients in a bowl and stir until blended. Add wet ingredients and stir until blended. Shape into a ball and wrap in wax paper. Chill 1 hour.
- Roll out to 1/4 inch thick and cut with a 2-inch cookie cutter. Place on greased cookie sheets. Bake at 375 degrees for 8 minutes. Let stand 2 minutes before transferring.