![]() What do you need for these Soft Gingersnap Cookies? (See recipe card below for full instructions and clickable links to purchase products.)ģ “doonks” Pure Stevia (or an additional ¼ Cup Gentle Sweet)Ģ Teaspoons Unsulphured Blackstrap Molassesīe sure to sign up with your email address so you can receive all my new recipes delivered right to your inbox! (Look for the sign-up box at the top of this post. I know these will be on our cookie trays this Christmas! I hope you enjoy them just as much as my family does. These cookies are soft, melt-in-your-mouth good. (A good accident!) This cookie truly tastes like a cross between the gingersnaps and molasses cream. Store in an airtight container for 3-4 days.When I finally tasted the finished product, I realized I had accidentally combined my mom’s recipe and my mother-in-laws recipe. Bake for 10-12 minutes then let cool for a few minutes before transferring to cooling racks. Scoop cookie dough by the Tablespoon into a bowl of sugar then roll to coat and place on prepared baking sheet. Preheat oven to 350 degrees then line baking sheets with parchment paper. ![]() In a large bowl, beat together the melted coconut oil, coconut sugar and egg white until well mixed. Cover then refrigerate for at least two hours or up to overnight (dough will be soft.) Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silpat. In a separate bowl whisk together the remaining ingredients then add to the wet ingredients in three batches, mixing until just combined before adding the next batch. Add applesauce, apple cider, molasses, egg, and vanilla then mix until combined – mixture may look curdled. Cream together butter and sugar in a mixing bowl on high speed until light and fluffy. ![]()
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