Vegan Ginger Snap Cookies
Ingredients
The cookie
-
¾
cup
regular or vegan butter
-
¾
cup
brown sugar
-
¼
cup
white sugar
-
¼
cup
molasses
-
1
unit
egg substitute or regular egg (room temperature)
-
2
tsp
vanilla extract
-
2
cups + 2
tbsp. all-purpose flour
-
2
tsp
ginger powder
-
1
tsp
cinnamon
-
1½
tsp
baking soda
The Cinnamon Sugar
-
3
tbsp.
white sugar
-
1
tsp
cinnamon
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, combine butter and sugars using a hand mixer or whisk until smooth.
- Mix in the molasses and egg substitute until well combined.
- Gradually add the flour, ginger, cinnamon, and baking soda, mixing until combined.
- Chill the mixture in the fridge for 15 minutes if desired.
- In a small bowl, combine the 3 tbsp. of white sugar and cinnamon.
- Using a 1½ tbsp. scoop, form the dough into balls and roll them in the cinnamon sugar if desired.
- Place 8 cookies on each baking sheet, spaced 2-3 inches apart, and use a fork to create a crisscross pattern on top.
- Bake for 11-12 minutes, then let cool on the sheet for 2 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
16
Calories
150
Total fat
6g
Total carbohydrates
24g
Total protein
1g
Sodium
100mg
Cholesterol
0mg
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