A vegan version of melt-in-your-mouth gingersnaps, offer a delightful blend of warm spices. These cookies, rolled in a sweet cinnamon-sugar coating, bake to a perfect rounded and slightly cracked finish. Enjoy a taste of tradition with every bite.
Image
Serves:
60 cookies
Prep time:
20 minutes
Cook time:
10 minutes
Recipe Category
Cuisine
Ingredients
1/4 cup cinnamon sugar
2 cups sifted all-purpose flour
2 tablespoons grated fresh ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup vegan shortening
1 cup brown sugar
1 large egg
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.
Sift flour, ginger, baking soda, cinnamon, and salt into a large bowl; stir until well combined. Sift a second time.
Beat shortening in a large bowl with an electric mixer until creamy. Gradually beat in sugar. Add egg; beat until light and fluffy.
Sift 1/3 of the flour mixture into butter mixture; stir until well combined. Sift in remaining flour mixture. Stir until a soft dough forms.
Pinch off small pieces of dough; roll into 1-inch balls.
Roll balls in cinnamon sugar to coat; place 2-inches apart on ungreased baking sheets.
Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool on a wire rack.
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