Eggless Ginger Snaps Recipe

Cooking Directions

• STEP 1.In a mixing bowl, cream together the butter and sugar until light and fluffy.
• STEP 2.Add the molasses and mix well.
• STEP 3.In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
• STEP 4.Gradually add the dry ingredients to the wet ingredients and mix until well combined.
• STEP 5.Cover the dough and refrigerate for at least 1 hour.
• STEP 6.Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• STEP 7.Roll the dough into small balls and place them on the prepared baking sheet, leaving some space between each cookie.
• STEP 8.Bake for 10-12 minutes or until the edges are golden brown.
• STEP 9.Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• STEP 10.Once cooled, store the ginger snaps in an airtight container at room temperature for up to a week.

Cooking Tips

• Make sure to cream the butter and sugar well to achieve a light and fluffy texture.
• Refrigerating the dough helps to firm it up and prevents the cookies from spreading too much while baking.
• If you prefer a spicier flavor, you can increase the amount of ginger, cinnamon, and cloves in the recipe.

Storage and Serving

• Store the ginger snaps in an airtight container at room temperature.
• Serve them as a snack or dessert with a cup of tea or coffee.
• These cookies also make a great homemade gift for friends and family.