dessert
Gingersnaps
Tools
- Mixing bowl
- Egg beater or stand mixer
- Baking sheet
Ingredients
- Canola spray
- ¼ cup57 gplant butter, softened
- 1 cup220 gbrown sugar
- ¼ cup85 gunsulphured molasses
- ½ tsp2.2 gvanilla extract
- 2 cup240 gflour
- 1 tsp6 gbaking soda
- ¼ tsp1.5 gsalt
- 2 tsp4 gground ginger
- 2 tsp5.2 gground cinnamon
- ¼ tsp0.5 gallspice
- ¼ tsp0.5 gground cloves
- 3 tbsp45 goat milk
- 2 tbsp25 gcinnamon sugar
Steps
Amounts written into the step text aren't scaled.
- Preheat oven to 350º F.
- Place softened ¼ cup57 g and 1 cup220 g in a bowl and mix together with egg beater until combined. Add in ¼ cup85 g and ½ tsp2.2 g.
- In a separate bowl mix together the 2 cup240 g, 1 tsp6 g, ¼ tsp1.5 g, 2 tsp4 g, 2 tsp5.2 g, ¼ tsp0.5 g, and ¼ tsp0.5 g.
- Add the dry ingredients to the wet and squish together with hands until crumbly.
- Add the 3 tbsp45 g and continue to squish together until evenly combined.
- Spray baking sheet with canola spray and place balls of dough on it.
- Sprinkle the 2 tbsp25 g on top of the dough balls.
- Flatten dough balls if flatter cookies are desired.
- Bake for 15 minutes. Allow to cool for 20 minutes.