Gingersnaps

READY IN: 20mins
Recipe by Aroostook

The perfect cookie for a fall day! Crinkley on the top with a spicey snap when you bite into one. Bake a couple of dozen from this recipe and freeze the rest of the dough for when unexpected company visits. I love this cookies served with cold buttermilk =0 ... but you might want to drink apple cider with yours.

Top Review by Green.Chef

My only complaint is that they weren't snappy like a ginger snap should be. However, they were delicious, and my friends devoured them. I used powdered egg replacer mixed with water and a butter substitute to make them vegan, and that worked fine. Next time I'll cook them for a little longer and make sure they're 100% cool before putting them away so they get nice and crispy. Thanks Aroostook!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Cream together first seven ingredients until smooth.
  3. In another bowl combine dry ingredients.
  4. Pour the dry mixture into the wet mixture.
  5. Mix well.
  6. Add the coffee and knead the dough until all ingredients are incorporated and the dough forms into one ball that holds together.
  7. Cut ball into 4 equal pieces.
  8. Divide each pieces into 12 equal pieces.
  9. Wet the palms of your hands slightly while doing the next step.
  10. Roll the dough into a ball between the palms of your hands then press and flatted the dough onto the cookie.
  11. (about 1/8-inch thick).
  12. Place on a greased cookie sheet.
  13. Bake cookies for 10 minutes or until edges begin to brown and cookies crisp up when cool.
  14. Makes 4 dozen cookies.
  15. This recipe is a good"freezer".
  16. Roll dough out into 4"logs".
  17. Double wrap in plastic film and freeze.
  18. To bake later-- thaw dough slightly (enough to cut into rounds with a sharp knife) Bake off as usual.

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