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Gingersnaps (vegan & Gluten Free)
Prep Time: 18:00
Cook Time: 00:10
1 1/2 cups crisco
1 cup granulated (white) sugar (you may want more for rolling)
1 cup packed brown sugar
1/2 cup molasses
2 flax eggs
4 1/2 cups (528 grams) pamela’s gluten free flour (i recommend weighing your flour for accuracy)
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
1Preheat oven to 350f. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
2Whisk together dry ingredients. Flour, soda, ground ginger, cinnamon, cloves, and salt.
3Cream together butter and sugars. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed.
4Mix in the remaining wet and dry ingredients. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
5Roll the dough balls. Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
6Bake. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
7Serve. Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
Optional - for extra sugar ;) you can roll the balls in sugar because it makes them look pretty! It doesn’t affect the taste much. I also tried rolling them in coconut sugar, but it doesn’t give the same look as white sugar.
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