Friday, December 6, 2013

Egg Free Gingersnap Cookies

Todays' cookie recipe is one of my childhood favorites converted egg free:  Gingersnaps!  Today they are still one of my favorite cookies.  They are chewy, spicy and probably have magic powers too.  I always have people asking me for the recipe for these.

And, did you know, ginger helps morning sickness and nausea?  Which makes it totally justifiable to eat as many of these as needed.  :)

 


Egg Free Gingersnap Cookies
From Egg Free Bakery

3/4 cup shortening
1 cup sugar, plus more for rolling
1/4 cup applesauce
1/4 cup molasses
2 cup flour, 2-4 tbsp more, if needed
2 tsp baking soda
1 tsp ground ginger
3/4 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt

Preheat oven to 350 degrees.  Cream shortening and sugar together until well combined and fluffy.  Add applesauce and molasses.  Mix until thoroughly combined.  Add flour, baking soda, spices and salt.  Mix to combined.  Add additional flour, if needed,  (if the dough is too soft-- like sticky-can't-roll-it-into-a-ball-soft.)  Form dough balls, using 1 to 1-1/2 tbsp of dough. Place additional granulated sugar in a small dish. Roll each dough ball into the sugar, and place 2 inches apart on ungreased baking sheets.  Bake 8-10 minutes.  Remove from oven and let cool 10 minutes on baking sheet.  Transfer cookies to a wire rack to cool completely.  Store in an airtight container.  Yields about 2-1/2 dozen cookies.

Flashback Friday: 
One year ago I posted Egg Free Gingerbread Waffles.

 


2 comments:

  1. Tried these! Subbed the shortening for Palm Shortening and the sugar for Coconut Sugar... DELICIOUS! Thanks so much for sharing! It's a new holiday treat in our house! Love your site! Appreciate it so much!

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    Replies
    1. Thanks! Glad you liked them. They are one of my favorites!

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