Vegan Gingersnaps For A Cold Snap

It is so, so, so cold in Toronto. I thought last winter was bad, this winter lulled me into a false sense of security. It was positively warm on Christmas day! We hardly got any snow at all during November and December. I thought, hey, after last winter and the lack of heat this summer we are going to catch a break. Not so, there has been a cold weather warning pretty much every day for the last couple of weeks. The icicles hanging off of buildings look positively deadly and walking five minutes down the street to catch a streetcar can quite literally take my breath away. So what is a girl to do? Bake. The solution to every winter woe can generally be solved by turning on the oven (which warms up my whole kitchen!) and thumbing through my favourite cookbooks for inspiration. I didn’t make anything too crazy. I went with an old classic. The gingersnap.
 Always a favourite of my childhood, more exciting than an oatmeal cookie, but not as decadent as a chocolate cookie, the gingersnap gives you enough flavour without being too overwhelming. They are of course perfectly accompanied by tea. I used to love dunking them in the (rice) milky, sugary tea my Mum would make me. I can still picture the bag it had a union jack on it. And so, to get some of the heat of ginger I looked for a recipe to make my own. I thumbed through one of my go-to books, Vegan Cookies Invade Your Cookie Jar. And of course they had a just perfect recipe for some gingersnaps.
I think I will make the cookies a little bit smaller next time, use a teaspoon and not a tablespoon to measure the dough out onto the baking sheet. However big you like your cookies there is no denying that they look just perfect. Cracked and crinkled on top, golden crisp on the bottom, a nice crunchy snap of a cookie.
I am trying to look for the bright side in the endless sea of white and grey outside my window. I am organizing and cleaning the apartment, all the kinds of things I don’t want to do when I can be outside. I’m spending time writing and watching a lot of fantastic movies that have been on my list forever. I’m coming up with new recipes to try out and spending a lot of time in the kitchen. If I can’t get my good vibes from sunlight then I want to be eating the best possible way to stay feeling sunshiney!
The best way to eat these is definitely in a really big sweatshirt, on your couch, with snow falling outside. Pair with a simple black tea to dunk in and a bulldog to cuddle with (cuddle with/have him try and eat your cookies when you aren’t paying attention) and you won’t find the winter to be so bad.
Vegan Gingersnaps
3/4 cup sugar
1/3 cup blackstrap molasses (I only had fancy molasses and it works just fine)
3 tbl soy milk
1/2 tsp vanilla extract
1 3/4 cup all purpose flour
3 rounded tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/4 tsp salt
Directions
Pre-heat oven to 350
Lightly grease two baking sheets
In a large bowl beat together sugar, molasses, oil, soy milk and vanilla
In a separate bowl whisk together flour, ginger, nutmeg, baking soda and salt
Fold the dry into the wet until a firm dough is formed
Scoop by tablespoon (or teaspoon if you want a smaller cookie) moisten hands and roll into a ball
Place dough balls on the prepared baking sheets
Bake for 12min
Let rest for 5 min before transferring to wire racks
*IMPORTANT- I would check your second tray of cookies at the 10min mark as mine were a tiny bit burnt on the bottom, but that could just be my weird oven!*
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