Gingersnaps just seem perfect for fall, when the air is crisp and the house smells of yummy spices. This recipe makes the drop-style soft and chewy kind of gingersnaps.
- 3/4 cup soy margarine, room temperature
- 1/2 cup dark brown sugar
- 1/2 cup white granulated sugar
- 1/4 cup unsulphured molasses
- 1 egg replacement
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2-1 teaspoon powdered cardamom
- 1/2 teaspoon white pepper (or black if you don’t have the white)
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 granulated white sugar or coarse white or brown sugar (for covering the cookie balls before baking)
(optionally 1/4 teaspoon cayenne pepper if you really want it spicy
Cream the soy margarine and sugars until light and fluffy (about 2 – 3 minutes).
Add the molasses, egg replacement, and vanilla extract and beat until incorporated.
In a separate bowl whisk together the flour, baking soda, salt, and spices.
Add to the soy margarine mixture and mix until well combined.
Cover and chill the batter for about 30 minutes.
Preheat the oven to 350 degrees F (180 degrees C).
Line two baking sheets with parchment paper.
Place about 1/2 cup of white granulated sugar in a medium sized bowl.
When the dough has chilled sufficiently, roll into 1 inch (2.54 cm) balls.
Then roll the balls of dough into the sugar, coating them thoroughly.
Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly.
Bake for about 12 – 15 minutes or until the cookies feel dry and firm on top.
Cool on a wire rack.
Adapted from David Lebovitz ‘Room for Dessert‘ (Harper Collins Publishers, New York, 1999)