Best 3 Crispy Vegan Gingersnaps Recipes
Indulge in the delightful symphony of flavors and textures with our irresistible Crispy Vegan Gingersnaps. These delectable cookies, crafted with a harmonious blend of warm spices and a hint of molasses, promise an unforgettable taste experience. Each bite offers a satisfying crunch, revealing a tender and chewy interior that melts in your mouth. Perfect for any occasion, these gingersnaps are not just a treat but a journey into the realm of culinary bliss.
Accompanying the classic Crispy Vegan Gingersnaps recipe, this article presents a tantalizing array of variations that cater to diverse preferences and dietary needs. From the zesty Lemon Gingersnaps that pack a citrusy punch to the cozy Chai-Spiced Gingersnaps that evoke the warmth of a winter's day, there's a recipe here to capture every palate.
Those seeking a healthier alternative will delight in the Gluten-Free Gingersnaps, which retain the classic flavors while accommodating dietary restrictions. For those with a sweet tooth, the Chocolate-Dipped Gingersnaps offer a decadent treat that combines the richness of chocolate with the spicy kick of ginger.
Whether you're a seasoned baker or a novice in the kitchen, this article provides clear and concise instructions, guiding you effortlessly through the baking process. With each variation offering its own unique charm, you'll find yourself embarking on a culinary adventure that unveils the versatility and deliciousness of these classic cookies. So, let's embark on this delightful journey and create a symphony of flavors that will leave you craving more.
CRISPY GINGERSNAPS
A thin, spicy gingersnap cookie.
Provided by Larry Goldsmith
Categories Desserts Cookies Spice Cookie Recipes
Time 22m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
- Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 12.7 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 105.2 mg, Sugar 6.9 g
INCREDIBLY CRISP GINGERSNAPS
In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.
Provided by Food Network
Categories dessert
Time 55m
Yield about 40 cookies
Number Of Ingredients 11
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
GINGERSNAPS
Gingersnaps are a versatile cookie, perfect for serving up as a holiday treat or indulging with morning coffee. Try our Gingersnaps cookie recipe packed full of flavors like molasses, cinnamon, ginger and cloves. Don't forget to dip the dough into granulated sugar before baking for a crackly and sugary top. Can't get enough of these? Try this gingersnaps recipe year-round with a side serving of ice cream, fresh fruit or sorbet.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
- In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
- Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
- Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 1/2 g
Tips for Crispy Vegan Gingersnaps:
- Use Fresh Ginger: Fresh ginger provides a more intense and aromatic flavor, contributing to the distinct taste of gingersnaps.
- Chill the Dough: Chilling the dough before baking helps the cookies hold their shape and prevents them from spreading too much in the oven.
- Roll the Dough Thin: To achieve crispy gingersnaps, roll the dough out to a thickness of 1/8 inch or less.
- Use a Gingerbread Cookie Cutter: A gingerbread cookie cutter adds a festive touch to your cookies and helps create uniform shapes.
- Don't Overbake: Keep a close eye on the cookies in the oven. Overbaking can result in dry and tough gingersnaps.
Conclusion:
With these crispy vegan gingersnaps, you can enjoy a delicious and guilt-free holiday treat. These cookies are perfect for gift-giving, cookie exchanges, or simply enjoying with your loved ones. They are not only delicious but also a healthier alternative to traditional gingersnaps, thanks to the use of wholesome ingredients like whole wheat flour, maple syrup, and coconut oil. So, gather your ingredients, preheat your oven, and embark on a joyful baking journey to create these irresistible crispy vegan gingersnaps!
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