Prep 10 mins
Cook 1 hr 15 mins
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.
- 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
- 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.
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.
Save yourself the time and ingredients....not enough moisture and way too much ginger!