It’s a snap to make these gingersnap cookies. They make great holiday gifts and keep endlessly long in a tin. If you’re a fan of ginger cookies, this one is for you.
No fancy equipment needed to make these, and they’re dairy free. They are pretty gingery and spicy and that’s the way we like our gingersnaps. Cut back a bit on the ginger if you like them more mild. You can get fancy schmancy and add some chopped preserved ginger into the dough, but then they won’t get very flat.
The trick to these is to flatten them first with a small square of parchment (which will get full of sticky dough) and then sprinkle the tops with holiday sugar. Remove them from the oven at 3 minutes, once they have really flattened out – if not give them another minute. Sprinkle more sugar on top getting it all the way to the edges and you’ll have a very festively decorated cookie.
They taste great the first day right out of the oven but the flavors really improve after another day or so. Store in a tin to keep them somewhat crispy. Plastic will make them soft.
Have a great holiday, everyone.
|Easy Holiday Gingersnaps||
- 84 grams Spectrum shortening (7 tablespoons)
- 60 grams maple syrup (1/4 cup)
- 1 tablespoon honey
- 150 grams brown sugar (3/4 cup)
- 1 extra large egg
- 195 grams Canteen flour blend (1 ½ cups) (see notes)
- 1 heaping tablespoon ginger powder
- ½ teaspoon allspice
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon Hershey’s Dark Unsweetened Cocoa
- ¼ teaspoon ground clove
- Turn or two of freshly ground black pepper
- Preheat oven to 350°F. Line three baking sheets with parchment paper.
- In a large bowl using a wooden spoon, blend together shortening, maple syrup, honey and brown sugar. Blend in egg. In a small bowl whisk together flour, ginger, allspice, salt, baking soda, cocoa, clove and black pepper. Add to the large bowl and stir until combined and no dry matter remains. Dough will be sticky, but it will firm up.
- Scoop heaping tablespoon mounds onto the baking sheets – ten to one sheet. Flatten each cookie slightly using a small square of parchment paper and the palm of your hand. Lift the paper off carefully because the dough will be sticky. Sprinkle with colored or plain coarse sugar.
- Place two baking sheets at a time in the oven and time for 3 minutes. Remove each baking sheet and sprinkle additional sugar on the cookies (because now they are flat). Return to the oven and bake 8-10 minutes more or until the cookies are still soft in the center but crispy on the edge. Cool in the pan for a minute and remove to a rack to cool completely. The ginger snaps will harden and become very snappy by the time they cool. They taste even better two to three days later (store in a cookie tin, not plastic). Makes 27-30 cookies.