EGGLESS GINGERSNAP COOKIES
Ingredients
- 110 g (1/2 cup) unsalted butter room temperature
- 100 g (1/2 cup) white sugar
- 20 g (1+1/2 tbsp) brown sugar
- Pinch of salt
- 70 g (4 tbsp) molasses unsulphured
- 40 g (2+1/2 tbsp) milk room temperature
- 180 g (1+1/2 cup) all purpose flour
- 7 g (1+1/8 tsp) baking soda
- 1 tsp ginger powder
- 3/4 tsp cinnamon powder
- 1/8 tsp cloves powder
- Granulated white sugar for coating optional
Instructions
- In a large bowl place butter, white sugar, brown sugar, pinch of salt and mix until creamy, fluffy and well combined.
- Incorporate molasses, then milk.
- Sift in flour, baking soda, the spices and mix gently using a spatula: do not overmix! You get a very soft sticky dough.
- Scoop immediately the dough using a 4cm-1,5inch diameter ice cream scooper, roll each cookie ball into granulated white sugar and place onto a lined baking sheet. Consider to place them 2 inch apart because they will spread while baking.
- Bake in preheated oven (fan on; upper+lower heat) at 180°C-350°F for 9 to 12 minutes: bake 9 minutes if you prefer crispy outside but chewy inside cookies; bake few minutes more if you prefer crispy cookies.
- Allow the cookies to cool down completely onto the baking sheet: they are soft and fragile when still hot.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
For this recipe I suggest to use unsulphured molasses that has a more sweet and delicate flavor than the blackstrap molasses.
If you don’t have molasses, you can use honey (better if it’s a dark bittersweet honey), but in this case you should decrease the white sugar amount in the recipe because honey is way more sweet than molasses!
This cookie dough comes together in few minutes: you can use a hand mixer or a whisk to mix butter and sugar together (then molasses and milk); but when you add flour, switch to a spatula to be more gentle and avoid overmixing the cookie dough.
Consider that you have to get a very soft – slightly sticky – cookie dough that will spread in the oven becoming the classic thin Gingersnaps!
In this recipe you don’t have to let it rest the cookie dough or chill it in refrigerator: you have to bake it immediately when it’s ready, so it will perfectly spread in the oven!
If you want to bake them later and you place the dough in refrigerator, remember to completely bring it at warm-room temperature before baking; if the cookie dough is chilled, it won’t spread in the oven and you get thick cookies!
