Spiced Gingersnap CookiesSpiced Gingersnap Cookies
Spiced Gingersnap Cookies
Spiced Gingersnap Cookies
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Recipe - The Fresh Grocer - Corporate
SpicedGingersnapCookies.jpg
Spiced Gingersnap Cookies
Prep Time15 Minutes
Servings24
Cook Time12 Minutes
Ingredients
2 cups Bowl & Basket All-Purpose Flour
1 tsp Bowl & Basket Baking Soda
1/4 tsp Salt
2 tsp each Ground Cinnamon
2 tsp Ground Ginger
1/2 tsp Bowl & Basket Ground Cloves
1/4 tsp Bowl & Basket Ground Nutmeg
4 tbs Plant-Based Butter, softened to room temperature
1 cup (packed tightly) Bowl & Basket Dark Brown Sugar
1/4 cup Molasses
1/2 tsp Bowl & Basket Vanilla Extract
4-5 tbsp Wholesome Pantry Soy or Coconut Milk
Coarse White Sugar for rolling (optional, but recommended)
Directions

1. Preheat the oven to 350 degrees and line two cookie sheet with parchment paper.

 

2. In a large bowl, sift all dry ingredients (flour through nutmeg) until well mixed. Set aside.

 

3. In the bowl of a stand mixer (or with a bowl and hand mixer), cream the plant-based butter until light and fluffy, then add brown sugar and beat until well combined.

 

4. Next, beat in molasses and vanilla, until mixture is smooth.

 

5. Gently add flour mixture to molasses mixture and stir/mix with a wooden spoon or by hand until dough comes together. The dough will be a bit crumbly. Add in 4 tbsp of soy milk and if dough still does not come together, add another tbsp. of milk so that it sticks together.

 

6. Use a tablespoon to drop equal sized rounds onto your prepared cookie sheet, leaving 2 inch between each cookie. If desired, toss cookie dough balls in coarse white sugar to coat before putting on cookie sheet.

 

7. Use a fork to gently press down each cookie to flatten slightly, then bake for 10-11 minutes or until the cookies are just set at the edges.

 

8. Remove from oven and let cool on pan for at least 5 minutes before removing to cool completely on a cooling rack.

 

15 minutes
Prep Time
12 minutes
Cook Time
24
Servings

Shop Ingredients

Makes 24 servings
2 cups Bowl & Basket All-Purpose Flour
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb, 5 Pound
On Sale!
$2.49 was $2.69$0.50/lb
1 tsp Bowl & Basket Baking Soda
Bowl & Basket Pure Baking Soda, 16 oz
Bowl & Basket Pure Baking Soda, 16 oz, 16 Ounce
$1.19$0.07/oz
1/4 tsp Salt
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz, 48 Ounce
$3.99$0.08/oz
2 tsp each Ground Cinnamon
McCormick Ground Cinnamon, 2.37 oz
McCormick Ground Cinnamon, 2.37 oz, 2.37 Ounce
On Sale!
$3.49 was $3.69$1.47/oz
2 tsp Ground Ginger
Badia Ground Ginger, 1.5 oz
Badia Ground Ginger, 1.5 oz, 1.5 Ounce
$2.99$1.99/oz
1/2 tsp Bowl & Basket Ground Cloves
Badia Ground Cloves, 1.75 oz
Badia Ground Cloves, 1.75 oz, 1.75 Ounce
$3.19$1.82/oz
1/4 tsp Bowl & Basket Ground Nutmeg
Nutmeg, 6 oz
Nutmeg, 6 oz, 6 Ounce
$8.99$1.50/oz
4 tbs Plant-Based Butter, softened to room temperature
Wholesome Pantry Organic Dairy Free Plant-Based Buttery Sticks, 4 count, 16 oz
Wholesome Pantry Organic Dairy Free Plant-Based Buttery Sticks, 4 count, 16 oz, 4 Each
$7.99$2.00 each
1 cup (packed tightly) Bowl & Basket Dark Brown Sugar
Domino Premium Pure Cane Dark Brown Sugar, 32 oz
Domino Premium Pure Cane Dark Brown Sugar, 32 oz, 2 Pound
$4.49$2.25/lb
1/4 cup Molasses
Grandma's Original Unsulphured Molasses, 12 fl oz
Grandma's Original Unsulphured Molasses, 12 fl oz, 12 Fluid ounce
$4.99$0.42/fl oz
1/2 tsp Bowl & Basket Vanilla Extract
McCormick Pure Vanilla Extract, 1 fl oz
McCormick Pure Vanilla Extract, 1 fl oz, 1 Fluid ounce
On Sale!
$3.99 was $5.49$3.99/fl oz
4-5 tbsp Wholesome Pantry Soy or Coconut Milk
Wholesome Pantry Organic Original Soymilk, half gallon
Wholesome Pantry Organic Original Soymilk, half gallon, 64 Fluid ounce
$3.79$0.06/fl oz
Coarse White Sugar for rolling (optional, but recommended)
Domino Premium Pure Cane Granulated Sugar, 12 oz
Domino Premium Pure Cane Granulated Sugar, 12 oz, 12 Ounce
$1.39$0.12/oz

Directions

1. Preheat the oven to 350 degrees and line two cookie sheet with parchment paper.

 

2. In a large bowl, sift all dry ingredients (flour through nutmeg) until well mixed. Set aside.

 

3. In the bowl of a stand mixer (or with a bowl and hand mixer), cream the plant-based butter until light and fluffy, then add brown sugar and beat until well combined.

 

4. Next, beat in molasses and vanilla, until mixture is smooth.

 

5. Gently add flour mixture to molasses mixture and stir/mix with a wooden spoon or by hand until dough comes together. The dough will be a bit crumbly. Add in 4 tbsp of soy milk and if dough still does not come together, add another tbsp. of milk so that it sticks together.

 

6. Use a tablespoon to drop equal sized rounds onto your prepared cookie sheet, leaving 2 inch between each cookie. If desired, toss cookie dough balls in coarse white sugar to coat before putting on cookie sheet.

 

7. Use a fork to gently press down each cookie to flatten slightly, then bake for 10-11 minutes or until the cookies are just set at the edges.

 

8. Remove from oven and let cool on pan for at least 5 minutes before removing to cool completely on a cooling rack.