This may be early, late, or irrelevant to you or to where you are in the world, but for what it’s worth: Happy Christmas Eve!
I made gingerbread cookies for a gathering on Saturday, and the friend I met for lunch the next day got some, too. Of course I had to post the recipe when it was requested! I forgot to take a pic before the cookies disappeared at my house, but Caroline took one at hers and kindly sent it over. It’s helpful to have a pic to go with a recipe, right?
I’ve been making Honey’s Ginger Snaps for over 30 years. They were a part of a holiday treat spread at someone’s house, and my mom knew the person who brought them, and I asked her to ask for the recipe, AND I modified the recipe over the decades. Originally, the recipe asks for 2 teaspoons each of all the spices (ground cloves, ginger, and cinnamon), and 4 tablespoons of molasses. I cut the cloves and ginger down to 1 teaspoon each, and I use 3 tablespoons of molasses instead of 4. (The original recipe also says that you can use Karo syrup rather than molasses, but I’ve never made them with Karo.) You can adjust the spice levels to your own taste, as I did.
I also modified the recipe to make it unrefined and vegan: I use whole wheat flour rather than white, Earth Balance buttery spread rather than butter (the original recipes asks for either margarine or butter), and a plant-based egg replacer to equal 1 egg rather than an actual egg.
HONEY’S GINGER SNAPS
- 2 1/2 cups whole wheat flour (or flour of choice)
- 2 tsp baking soda
- 1 tsp ground cloves
- 1 tsp ground ginger
- 2 tsps ground cinnamon
- 3/4 cup Earth Balance buttery spread, softened (or butter/margarine of choice)*
- 1 cup sweetener of choice
- Bob’s Red Mill Egg Replacer = 1 egg
- 3 Tbs molasses
[Preheat oven to 325F]
–Mix the sifted dry ingredients into the larger bowl of creamed ingredients. Chill dough overnight.
–Use a teaspoon to scoop the dough and form into small round balls; roll in sugar, cake decorations, candy sprinkles, etc.
–Place on a greased baking sheet and bake for 10-13 minutes**
*If you use butter, go with UNSALTED
**I bake mine for the minimum 10 minutes, so they come out soft. If you want your ginger snaps to be snappy, bake them for longer!
Merry Christmas to all who celebrate!