EGGLESS GINGERSNAP COOKIES
Gingersnap cookies are one of most delicious and classic Christmas and Holiday Season treat: thin, with their crispy crunchy cookie crust that hides a slightly chewy spiced molasses cookie dough.Here you can enjoy them in an Eggless version recipe that I suggest to everyone: if you can't eat eggs or even if you run them out because I can guarantee, nobody could notice they are made without eggs!Loaded with the traditional spices (ginger, cinnamon and cloves) and with their crinkle top, they will easily become your favourite seasonal 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
Store in a tin cookie box at room temperature up to 1 week.
You can store raw cookie balls in freezer for up to 2-3 months and bake them still frozen directly from the freezer for some minutes more.