24 Jun Ginger Snap Cookies
I have always loved ginger cookies, whether they are soft or snap back. These ginger snaps are quite tasty and loaded with ginger. Test them out and let me know your thoughts in the comments below.
Ginger Snap Cookies
- 1/4 cup vegan butter
- 1 cup brown sugar
- 1/4 cup unsulphured molasses
- 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 2-3 tbsp coconut milk
- 1/4 cup white sugar for rolling
Preheat the oven to 350°F.
Cream the vegan butter and brown sugar together and then add the molasses and vanilla extract.
Add the flour, baking soda, salt, ground ginger, cinnamon, allspice and cloves and mix together.
Add the dry ingredients to the wet and stir in by hand until crumbly.
Add 2 tbsp of coconut milk and mix.
Scoop tablespoon sized pieces and roll into balls and the white sugar.
Place the balls onto a parchment lined baking tray and press down with a fork.
Bake in the oven for 12 minutes.
The cookies will be soft when they come out the oven. Allow to cool completely so they firm up and become crunchy.