Hope everyone has recovered from the Thanksgiving Holiday! I finally am…after my entire family was hit with the flu, not once, but twice, I have to say it has been a challenging few weeks around here. But all the while I was dreaming of getting back into the kitchen to do some hard core baking.
After making my brother-in-law’s favorite cookie last week, the Molasses, I realized I haven’t posted my other favorite Molasses-type cookie; the Dairy, Egg and Nut Free Gingersnaps. And believe me, they are a snap to make! Unlike most Gingersnap cookie doughs, this one doesn’t need the chill time in the fridge. It’s also not overly-spicy, a big bonus when making them for small kiddos. If you like more or less kick, adjust the ginger measurement according to your taste. But leave the cinnamon measurement as is.
They are wonderful right out of the oven with a cold glass of Soy or Rice Milk, but they are also fabulous as gifts. Make them as an easy dessert for Hanukkah this week, or make double batches to freeze for Christmas gift-giving (perfect for teachers, school nurses, or principals). Here’s to many, many more days of baking ya’ll!!
DAIRY, EGG AND NUT FREE GINGERSNAPS
3/4 c. dairy free vegetable shortening
1 c. brown sugar
1/4 c. unsweetened applesauce
1/4 c. molasses
1 tsp. good quality vanilla
2 1/4 c. unbleached all purpose flour
2 tsp. baking soda
1/4 tsp. salt
1 T. powdered ginger
1 tsp. cinnamon
1/2 c. granulated sugar for rolling cookie balls in
Preheat oven to 350 degrees and line two baking sheets with parchment paper, set aside.
In the bowl of a mixer fitted with the paddle attachment, combine the shortening, brown sugar, applesauce, molasses and vanilla until thoroughly combined.
In a separate medium bowl, combine the flour, baking soda, salt, ginger and cinnamon with a wire whisk. Add to shortening mixture and mix until combined. Use a small cookie scooper to divide 1-inch balls of dough onto prepared sheets. Take each mound of dough and roll in your hands until it forms a ball, then roll in granulated sugar. Place back on sheet and bake for about 10 minutes until lightly browned. Cool.