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Egg-Free Gingersnaps Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup molasses
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/4 cup coarse sugar (optional, for rolling)

Steps and instructions

  1. In a medium-sized bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
  2. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the molasses, unsweetened applesauce, and vanilla extract to the butter mixture. Mix well until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up the dough.
  6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Take the chilled dough out of the refrigerator. Shape the dough into 1-inch balls.
  8. If desired, roll each ball in coarse sugar for added texture and sweetness.
  9. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes or until the edges are set and lightly golden brown.
  11. Remove from the oven and allow the gingersnaps to cool on the baking sheets for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely.
  13. Store in an airtight container at room temperature for up to one week.

Tools for making

  • Mixing bowls - You'll need medium-sized and large bowls for mixing the ingredients.
  • Whisk - Use a whisk to combine the dry ingredients evenly.
  • Electric mixer - To cream the butter and sugar together until light and fluffy.
  • Plastic wrap - Cover the dough with plastic wrap for refrigeration.
  • Parchment paper - Line the baking sheets with parchment paper to prevent sticking.
  • Baking sheets - Use baking sheets to place the dough balls for baking.
  • Wire rack - Transfer the baked cookies to a wire rack for cooling.
  • Measuring cups and spoons - Measure the ingredients accurately with a set of cups and spoons.

Recipe overview

Welcome to our delicious recipe for Egg-Free Gingersnaps! These classic cookies are bursting with warm and comforting flavors of ginger, cinnamon, and cloves. The best part? They are completely egg-free, making them suitable for those with egg allergies or dietary restrictions. In this recipe, we will guide you through the step-by-step process of creating these delightful gingersnaps. You can expect a soft and chewy texture with a perfect balance of sweetness and spice. These cookies are great for enjoying during the holiday season or any time you crave a tasty treat. So, let's gather our ingredients and get ready to bake these irresistible egg-free gingersnaps!

TimeApprox. 12 min
ServingsThe approximate number of servings for this recipe is 36 cookies.
CaloriesApprox. 100
Print recipe

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. Keep in mind that using whole wheat flour may result in a denser texture.
  2. Can I use margarine instead of butter? It is recommended to use unsalted butter for the best flavor and texture. Margarine can be used as a substitute, but it may affect the taste and texture of the gingersnaps.
  3. Can I omit the molasses? Molasses is a key ingredient in gingersnaps and contributes to their rich flavor. It is not recommended to omit it, as it will significantly alter the taste of the cookies. If you don't have molasses on hand, you can try substituting with an equal amount of dark corn syrup or maple syrup.
  4. Can I skip chilling the dough? Chilling the dough is important to prevent the cookies from spreading too much during baking. It also helps develop the flavors. It is recommended to refrigerate the dough for at least 1 hour, but if you're short on time, chilling it for 30 minutes can suffice.
  5. Can I freeze the dough? Yes, you can freeze the dough for later use. After shaping the dough into balls, place them on a baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer bag or airtight container. When ready to bake, simply place the frozen dough balls onto a lined baking sheet and bake as instructed, adding a few extra minutes to the baking time.

Serving dishes and utensils

  • Mixing bowls - Use mixing bowls to combine and whisk the dry ingredients as well as cream the butter and sugar.
  • Whisk - Whisk together the dry ingredients to ensure they are evenly combined.
  • Electric mixer - Use an electric mixer to cream the butter and sugar together until light and fluffy.
  • Plastic wrap - Cover the dough with plastic wrap before refrigerating it to prevent it from drying out.
  • Refrigerator - Chill the dough in the refrigerator to firm it up before baking.
  • Parchment paper - Line baking sheets with parchment paper to prevent the cookies from sticking and for easy cleanup.
  • Wire rack - Transfer the baked gingersnaps to a wire rack to cool completely.
  • Airtight container - Store the cooled gingersnaps in an airtight container to keep them fresh.

Origin stories

Gingersnaps, also known as ginger biscuits, have a long history that dates back to the medieval times. These spiced cookies were originally created in Europe and gained popularity over the centuries. The combination of warming spices like ginger, cinnamon, and cloves gave gingersnaps a unique and flavorful taste that people loved. Today, gingersnaps are enjoyed all around the world as a classic treat during the holiday season or as a comforting snack year-round.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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