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recipes & wine pairings

Always vegan.

Gingersnap Cookies

Gingersnap Cookies

You know that feeling when you hear a song, or smell something familiar and it takes you back to a specific time and place in your life? I have that same sort of relationship with the taste of gingersnap cookies. They take me back to being a little kid and my Grandpa giving me some of his gingersnap cookies. He loves them and my earliest memory of these spicy cookies certainly involves him.

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These cookies are made of a pretty soft dough that needs to be rolled into a log and chilled before slicing, coating in sugar, and baking. There’s molasses, lots of ginger, and a little bit of black pepper in these golden beauties. They’re basically the definition of “sugar, spice, and everything nice”.

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If you try this recipe, let me know! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs! 

Gingersnap Cookies  

Prep Time: 5 mins  Cooking Time: 10-14 mins  Total Time: 2 hrs 15-19  mins

 Ingredients

·      2 cups all-purpose flour

·      2 teaspoons baking soda

·      1 tablespoon ground ginger

·      1 teaspoon ground cinnamon

·      ¼ teaspoon fine ground black pepper

·      ¾ cup vegan butter (I used Earth Balance)

·      2/3 cup granulated sugar

·      1/3 cup dark brown sugar, packed

·      3 tablespoons soy or almond milk

·      ¼ cup unsulfured molasses

·      ½ cup granulated sugar

Instructions

1.    In a large bowl, mix together the flour, baking soda, ginger, cinnamon, and black pepper until well incorporated. Set aside.

2.    Cream together the vegan butter, 2/3 cup white sugar, and the brown sugar until light and fluffy (about 2 minutes in a stand mixer; about 4 minutes if you’re whisking/whipping by hand). Slowly mix in the milk and molasses until fully incorporated, scraping down the sides as needed.

3.    Stir in the flour mixture ½ cup at a time, until all of the dry mixture has been added in and a soft dough has formed.

4.    Cover a clean work surface with a sheet of plastic wrap (about 12 inches long), and plop the dough onto the sheet. Form the dough into a 9-inch long cylinder that’s about 2 inches wide. Tightly wrap the dough cylinder in the plastic wrap and put in the refrigerator to firm up for 2 hours, or until firm.

5.    Preheat oven to 350F and line two baking sheets with parchment paper. Pour the remaining ½ cup white sugar onto a plate. Unwrap the dough and cut it into ½ inch thick slices. Dip one flat side of each cookie slice into the sugar and place on the baking sheet sugar-side-up. Place the cookie dough about 2 inches apart, so they don’t bake into one another in the oven. Bake the cookies 10-14 minutes, or until the tops are crackly and dry.

6.    Take cookies out of oven and allow to cool for 10-15 minutes. Enjoy!

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