Gingersnap Cookies - Egg Free!

 I love gingerbread cookies and gingersnap cookies! So of course I needed to figure out how to make it vegan, which was easy. This recipe is from King Arthur Flour and all I did was use a flax egg instead of a real egg. See, super easy. You can bake it for only 10-11 minutes for softer cookies which are amazing, but I baked these for about 15 minutes for a crunchier texture.  I have plans for these cookies which need them to be a bit hard. I did make them a little bit bigger than I intended but that's fine with me. 

Gingersnap Cookies

INGREDIENTS

For the Cookies

3/4 cup vegetable shortening

1 cup sugar

1/2 teaspoon salt

2 teaspoons baking soda

1 Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)

1/3 cup molasses

2 1/3 cups Unbleached All-Purpose Flour

2 teaspoons ginger

1/2 teaspoon cloves

1 teaspoon cinnamon

For the Coating

1/4 cup sugar

1 teaspoon cinnamon

DIRECTIONS

1.       Preheat the oven to 375°F. Line two baking sheets with parchment paper.

2.       Beat together the shortening, sugar, salt, and baking soda.

3.       Beat in the egg, then the molasses.

4.       Add the flour and spices, beating to make a smooth, fairly stiff dough.

5.       Combine the sugar and cinnamon for the coating.

6.       Spoon about 1 teaspoon of the cookie dough into your hand and roll into a ball.

7.       Roll in the sugar and cinnamon mixture and place on the baking sheet, leaving at least 1 1/2" between them; they'll spread as they bake.

8.       Bake for 11 minutes for soft and chewy cookies and 13-15 minutes for a crunchy cookie.

9.       Remove from the oven and let cool completely on a cooling rack.

 

 

Recipe adapted from King Arthur Flour retrieved from https://www.kingarthurbaking.com/recipes/gingersnaps-recipe