VLOG: Autumn Afternoon Tea | Gingersnap Cookies Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

molasses

🥗Healthier: honey

💰Cheaper: maple syrup

Honey can provide a similar sweetness with different flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 315°F (157°C).

In a medium bowl, combine 1 and 2/3 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 and 1/4 teaspoons ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and a pinch of black pepper. Whisk together and set aside.

In a large mixing bowl, add 1 stick of melted unsalted butter, 100 grams of granulated sugar, and 50 grams of dark brown sugar. Beat together with a spatula until well combined.

Add 1 egg yolk and 1/2 teaspoon of pure vanilla extract to the butter mixture and mix quickly.

Add 2 tablespoons of unsulfured molasses and 2 tablespoons of whole milk to the mixture and combine.

Gradually add the flour mixture to the wet ingredients in two additions, mixing until a stiff dough forms.

Form the cookies by using a one-inch cookie scoop to scoop out portions of dough and roll them into balls.

Place about 1/2 cup of granulated sugar in a Ziploc bag, add the dough balls, and shake to coat them in sugar.

Place the sugared dough balls on three baking sheets lined with parchment paper, spacing them about 2 inches apart.

Bake two trays in the preheated oven and freeze the third tray of dough balls for later use.

After baking, let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to finish cooling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens