Spice Gingersnap cookies are one of the most delicious cookies I have ever had. I tasted them for the first time recently at a cookie shop as a sample and I loved them so much that I decided to bake them as soon as possible. Today it was a snow storm day and everyone was home and so it was the perfect day for me to bake them. It snowed really heavy today. My son also helped me in cutting the shapes as he was more interested in gingerbread man shapes.
The recipe I used in baking these cookies was published in FINE COOKING cook book. I altered the recipe a little bit by replacing eggs with flaxseed egg replacer and adding ground cloves. The chewy texture of these cookies came out perfect to be loved by everyone at home.
EGGLESS GINGERSNAP COOKIES
INGREDIENTS:
All purpose flour-3and 1/2 cup
Molasses-1/2 cup ( You can use jaggery syrup also)
Firmly packed brown sugar-1/2 cup
Ground ginger-2tsp
Ground clove-1/2 tsp
Ground cinnamon-1 tsp
Baking soda-1tsp
Unsalted butter 1/4 cup
Milk- 1tbsp
Flaxseed powder-2 tbsp.
water-6tbsp
METHOD
- Cream together butter, brown sugar and salt using an electric mixer or hands for 3 minutes scraping the bowl as necessary.
- Add molasses and continue beating on medium until integrated(about 2 minutes more)
- Now add all dry spices ( cloves,cinnamon) and also powdered ginger and stir on medium.
- In a separate bowl whisk together all purpose flour, baking soda and a pinch of salt.
- Make flaxseed replacer and add it to the flour mixture.
- Add wet ingredients to dry ingredients and whisk using mixer or hands till the mixture becomes like bread crumbs.
- Now add milk little by little and start kneading the dough. Once the dough is done cover it with plastic wrap and refrigerate for 2 hours.
- After 2 hours take out the dough,rest it for 10 minutes and take out small potions from it.
- Using a rolling pin roll the potions and cut the cookies using cookie cutter. You may cut desired shapes.
- In a Preheated oven at 170 degree C or 375 degree F bake the cookies for 8-10 minutes. Take them out and let cool on wire rack for 10 minutes.
- Serve the ginger cookies and store the rest in fridge,you can use them for a week.
My son made some ginger bread man shapes also.
