Vegetarian Ginger Snaps
Submitted by fdtristan
Vegetarian ginger snaps are rolled, cut-out spice cookies deep with molasses, ginger, cinnamon and nutmeg. Egg-free and dairy-free, rolled thin and baked low for a proper crisp snap.
YIELD
2 dozenPREP
80 minCOOK
10 minREADY
100 minThese rolled ginger snaps skip the eggs and dairy entirely, leaning on shortening and a good pour of molasses for their rich color and deep, spicy flavor.
Unlike drop-style ginger cookies, this dough gets rolled thin and cut into shapes, more like gingerbread, so you can stamp out whatever cutter shapes you like. A trio of ginger, cinnamon, and nutmeg brings the warm holiday spice.
Chilling the dough is key. An hour in the fridge firms it up so it rolls and cuts cleanly instead of sticking and tearing. Roll it to about an eighth-inch thick for that signature thin, crisp snap.
A low, slow bake does the rest, gently drying the cookies into crisp, sturdy rounds without scorching the molasses. They’re built to keep, so they’re a smart make-ahead for holiday tins.
Pro Tips
- Chill the dough the full hour so it’s firm enough to roll and cut without sticking.
- Roll thin, about an eighth-inch, for a true crisp snap; thicker dough bakes up soft.
- Flour your board and rolling pin lightly so the molasses-rich dough releases cleanly.
- Cool them a couple of minutes on the sheet before moving them, so they firm up and don’t break.
Variations
- Add a pinch of ground cloves or black pepper for a spicier, bolder snap.
- Sprinkle with coarse sugar before baking for sparkle and crunch.
- Decorate the cooled cookies with a simple icing for cut-out gingerbread style.
Ingredients
Directions
Beat shortening until fluffy.
Add sugar and continue to beat until well combined.
Add the rest of the ingredients in order, beating well after each addition.
When the ingredients are well mixed, wrap the mixture in waxed paper and refrigerate for 1 hour to make the dough easier to handle.
On a floured board, roll out the dough until it is about an ⅛ inch thick.
Using a cookie cutter, cut into cookies and place on a cookie sheet.
Bake 8 to 10 minutes at 275℉ (140℃).
Cool for a couple of minutes on the sheet and then remove to a wire rack to cool.
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