Eggless Gingersnaps Cookies Recipe
Eggless Gingersnaps Cookies - Soft, chewy ginger flavored cookies that are a great treat on a cold winter's evening.
Servings: 12
Ingredients
- All purpose flour 1 c
- Baking soda 1/2 tsp
- Baking powder 1/2 tsp
- Freshly grated ginger 1 tbsp
- Ground cinnamon 1/2 tsp
- Ground nutmeg a large pinch
- Ground white pepper 1/4 tsp
- Unsulphured Molasses 1/4 c
- Dark brown sugar 1/4 c
- Salt 1/4 tsp
- Vanilla 1/4 tsp
- Unsalted butter 100g softened
- Cold water 1/2 -1 tbsp
Instructions
- Sift together the dry ingredients except the sugar and set aside.
- In a large bowl,cream together butter and sugar until light and fluffy. The mixture must look cream in color.
- To this, add molasses and vanilla and mix well.
- Add the dry ingredients and mix well until well combined.
- Refrigerate the dough for 10 -20 mins and not any longer.
- Once done, preheat oven to 180 C.
- In a baking sheet, place a scoop each of the dough about 2 inches apart.
- Bake for 12 to 14 mins or until cookies turn a deep brown.
- Let cool on a wire rack for 30 mins.
- Serve warm or store in air tight jars.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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