Stocking up at the grocery store last week, I had Ginger Snaps in the haul until the last minute, when at the checkout I thought to myself, I wonder how you make these… Then the week got underway and while they were in the back of my mind, I didn’t get around to researching. But! On Thursday, a recipe landed in my in-box (thanks Paul) and I revisited the concept. Unbeknownst to me, most Ginger Snap recipes include a lot (sticks) of butter. This one however, has zero butter, just a little oil, and less sugar than average.
These cookies are tasty, chewy and crunchy, and light, a great stand-in for the heavier versions that seem to abound left and right this month!
The bones of this recipe, first spied on Food 52, are from Dolly and Oatmeal. I swapped out some specialty flours and sugars for those listed below.
Ginger Molasses Cookies
Kitchen Equipment: Standing Mixer or Electric Mixer, Measuring Cups and Spoons, Mixing Bowl, Whisk, Cookie Sheets
- 3/4 Cup Whole Grain or All Purpose Pastry Flour
- 3/4 Cup All Purpose Flour
- 3/4 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 3/4 Tsp Salt
- 1 Tsp Powdered Ginger
- 1/2 Tsp Cinnamon
- 1/4 Tsp Ground Cloves
- 3 Tsp Coconut Oil, soft but not melted
- 3/4 Cup Brown Sugar (light or dark)
- 2 Tbsp Unsulphered Blackstrap Molasses
- 1 Egg
- 1 Tsp Vanilla Extract
- 2 Tbsp Almond Milk
- Preheat oven to 350 F.
- Line a cookie sheet with parchment paper and set aside.
- Whisk the flours, baking powder, baking soda, salt, ginger, cinnamon and ground cloves until throughly combined.
- Using the electric mixer, combine the brown sugar and coconut oil in a large mixing bowl. (The large bowl makes the ultimate step, adding the dry ingredients, a lot easier.) The mixture is very thick and sticky here!
- Add the egg and mix again to incorporate.
- Add the molasses, vanilla and almond milk and mix to incorporate all. At this point the mixture will become easier to work with.
- Little by little add the dry ingredients to the large bowl of the wet mixture. It will become very thick, but it will incorporate. Using the standing mixer with the whisk attachment was very helpful here. Electric mixers or a large fork will work as well.
- Using a small spoon and spatula, portion the dough onto the cookie sheet in small rounds about two inches apart.
- Bake for 16 minutes or a moment longer if you sense the need.
- Brew up a hot drink for dunking…
- Spread out on a cooling rack and let the cookies cool at least ten minutes.