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.


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”.


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


·      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


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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