Izzy Bennett
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Gingersnaps

dessert

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Tools

Mixing bowlEgg beaterBaking sheet

Ingredients

  • Canola spray
  • ¼ cup plant butter, softened57 g plant butter, softened
  • 1 cup brown sugar220 g brown sugar
  • ¼ cup unsulphured molasses82 g unsulphured molasses
  • ½ tsp vanilla extract2.2 g vanilla extract
  • 2 cup flour240 g flour
  • 1 tsp baking soda6 g baking soda
  • ¼ tsp salt1.5 g salt
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon5.2 g ground cinnamon
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • 3 tbsp oat milk45 g oat milk
  • 2 tbsp cinnamon sugar25 g cinnamon sugar

Steps

  1. 1Preheat oven to 350º F.
  2. 2Place softened ¼ cup57 g and 1 cup220 g in a bowl and mix together with egg beater until combined. Add in ¼ cup82 g and ½ tsp2.2 g.
  3. 3In a separate bowl mix together the 2 cup240 g, 1 tsp6 g, ¼ tsp1.5 g, 2 tsp, 2 tsp5.2 g, ¼ tsp, and ¼ tsp.
  4. 4Add the dry ingredients to the wet and squish together with hands until crumbly.
  5. 5Add the 3 tbsp45 g and continue to squish together until evenly combined.
  6. 6Spray baking sheet with canola spray and place balls of dough on it. Flatten dough balls if flatter cookies are desired.
  7. 7Bake for 15 minutes. Allow to cool for 20 minutes.