Eggless Gingersnap Cookies | How Tasty Channel

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while adding moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

molasses

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup provides a similar sweetness.

Preheat the oven to 180°C (fan on, upper+lower heat).

In a bowl, combine 110 g unsalted butter at room temperature, 100 g white sugar, and 20 g brown sugar with a pinch of salt.

Mix until creamy, fluffy, and well combined, scraping the bowl often.

Add 70 g molasses and 40 g milk at room temperature, and mix until well combined.

Add 180 g all-purpose flour, 7 g baking soda, 3/4 tsp cinnamon powder, 3/4 tsp ginger powder, and 1/8 tsp cloves powder.

Fold very gently with a spatula without overmixing until you get a sticky and very soft dough.

Line a baking sheet with parchment paper or a silicone mat.

Using a 4.5 cm diameter ice cream scooper, scoop the dough and roll it into granulated sugar.

Place the cookies on the baking sheet, ensuring they are spaced apart as they will spread while baking.

Bake in the preheated oven for 9 to 12 minutes; bake for 9 minutes for crispy outside and chewy inside, or up to 12 minutes for more crispy cookies.

Let the cookies cool in the baking tray as they are fragile when still hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens