Total Time
1hr 25mins
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.

Ingredients Nutrition

Directions

  1. In a saucepan bring first 4 ingredients to a boil.
  2. 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.
  3. 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.

Reviews

(2)
Most Helpful

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.

sd3 January 01, 2006

Save yourself the time and ingredients....not enough moisture and way too much ginger!

Dubster17 December 20, 2010

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