Chewy Gingersnaps

Enjoy a chewy gingersnap with a cup of tea or coffee.

Serves: about 3 dozen cookies

Prep Time: 10 min, plus 45 min cooling time

Thanks Emilie for this recipe!

Cooking Time: 10 min

Total:  65 min

Ingredients

3/4 cup oil
1 cup sugar
1/2 cup molasses
1 egg or equivalent egg replacement
2 cups flour
2 tsp. baking soda
1/2 tsp. ground cloves
1 tsp. ginger powder or 1 tbsp. fresh grated ginger
1 tsp. ground cinnamon
1 1/2 tsp. salt
turbinado sugar, to roll cookies in (optional)

Directions

1. In a large bowl, cream oil, sugar, molasses and egg.
2. Stir flour, baking soda and spices in a separate bowl.
3. Add wet and dry ingredients, stirring only until combined.  Cover and chill for 30-45 minutes.
4. Roll dough into 1-inch balls and dip in turbinado sugar.  Place on a parchment paper lined baking sheet.
5. Bake in a preheated oven at 375F for 10 minutes.
6. Let cool for 2-3 minutes before removing from the pan.
7. Store in an airtight container.

Recipe from Vegan on a Shoestring (2002).