gingersnap cookies

The classic (and perfect) holiday cookie to serve with coffee or tea.

gingersnaps

Gingersnap Cookies
 
One of the best holiday cookies to pair with coffee or tea.
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Ingredients
  • 1 cup brown sugar (I use certified-vegan Florida Crystals Organic Brown Sugar)
  • ¾ cup non-hydrogenated shortening (I used Earth Balance Vegan Shortening)
  • ¼ cup molasses
  • 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons of water; mix and let stand a few minutes until goopy like an egg)
  • 2¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • Granulated sugar (I used certified-vegan Florida Crystals Organic Cane Sugar)
Instructions
  1. Beat brown sugar, shortening, molasses, and flax egg in a stand mixer or handheld electric mixer on medium speed (this can be done by hand with a spoon but is much easier with a mixer). Make sure ingredients are thoroughly creamed; as they are beaten, the mixture will turn lighter in color.
  2. Stir in all remaining ingredients except granulated sugar until mixture is completely blended. Cover and refrigerate for at least 1 hour.
  3. Heat oven to 375 degrees F and lightly grease baking sheet.
  4. Shape 1 to 2 teaspoons of cookie dough (1 teaspoon for an adorable bite-sized cookie, 2 teaspoons for a larger cookie) into balls. Dip the tops and sides into granulated sugar, leaving only the bottoms uncoated.
  5. Place cookie-dough balls, sugared sides up, about 3 inches apart on baking sheet.
  6. Bake 9 to 11 minutes or just until cookies set. (It's important not to overbake cookies; they may seem very soft when you take them out of the oven, but they'll continue to harden as they cool.) Transfer baking sheet from oven to wire rack for 3 minutes or so to allow cookies to firm up, then transfer cookies from baking sheet to wire rack. Cool completely.
Notes
As a rule, it's best to place cookie dough onto a cold baking sheet. I suggest turning your baking sheets upside down and running cold water on the undersides of them in between their trips into the oven so that each batch of cookies comes out perfectly. This recipe will make 40-50 cookies, depending on the size ball your roll.