Spiced Vegetarian Gingersnap Cookies Recipe

About this recipe

These spiced cookies are perfect for dinner dessert, featuring warm flavors of cinnamon, ginger, and clove. A vegetarian-friendly treat that pairs beautifully with tea or coffee.

Ingredients

• 100G Borwicks Bicarbonate Of Soda, 100G
• 200G All Things Butter Unsalted Butter
• 350G Meridian Organic Molasses
• 1 Kg Dumpling Flour, 1Kg
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• 50G Top-Op Clove Powder 50g
• - Natco Ground Cinnamon 100g
• - Billington'S Light Brown Soft Sugar
• 5 Kg Caputo Integrale Whole Wheat Flour, 5Kg
• NaN Organic Golden Flaxseed Flour

Instructions

1. 1. Sift 7 cups of flour and mix it with 2 teaspoons of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground ginger, 1 teaspoon of ground clove, and 1 teaspoon of ground cinnamon.
2. 2. Sift an additional 1/2 cup of flour and set it aside to use only if needed.
3. 3. In a small pan, warm 7/8 cup of molasses slightly, then add 1 3/4 cups of brown sugar and stir until melted.
4. 4. Add 1 1/4 cups of softened butter to the molasses mixture, blending well.
5. 5. Stir in 2 eggs, one at a time, until the batter is smooth.
6. 6. Add 1 tablespoon of finely grated orange peel to the batter and mix thoroughly.
7. 7. Gradually stir in the dry ingredients, adding enough of the reserved flour to form a soft dough that can be kneaded.
8. 8. Knead the dough until smooth, then cover tightly and refrigerate overnight.
9. 9. Roll out the chilled dough on a floured surface and cut into desired shapes using cookie cutters.
10. 10. Preheat the oven to 375°F (190°C). Place the cookies on a baking sheet lined with parchment paper.
11. 11. Bake the cookies for 10 to 12 minutes, or until they are lightly browned and firm.
12. 12. Allow the cookies to cool completely on a wire rack before serving.