Well is is almost Christmas so I though I should go ahead and make some vegan Christmas cookies. These are one of my favorites, probable because of the memories that go along with them. My mom would always make these around the holidays and we would have tea and cookies. I pretty much have to have a cup of tea while eating these as my mother has shown me the importance of dipping ones ginger snap into the tea. Really nothing says winter like a ginger snap dipped in tea.
This recipe has come down from my great grandmother and the only thing that has changed is using flax seed instead of eggs. The texture and flavor are just the same as I remember.
My mom still makes these every year and as the weather gets colder I eagerly await my box of cookies that always comes. The very first winter I became vegan she figure out how to make these vegan for me so I could still eat my cookies. Yes, my mom still sends me cookies. Because she is awesome and I love cookies.
This year I had to have a cookie before she sent them so I made a batch of my own to hold me over.
Vegan Ginger Snaps
- ¾ C sugar
- ½ C vegetable shortening
- 2 TBL flaxseed ground, + 3 TBL water
- 4 Tbl Molasses
- 2 C flour
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. cloves
- 1 tsp. ginger
- ¼ tsp. salt
- Cream sugar and shortening, add flaxseed mixture and molasses.
- Mix well.
- In another bowl, combine flour, soda, cinnamon, cloves, ginger and salt.
- Gradually add to wet mixture and mix well.
- In your hands, roll dough into walnut sized balls, dip into sugar and place sugar-side up onto an ungreased cookie sheet.
- Bake at 350° F. for 7-10 minutes, just until the tops “crack”. They will still be soft and will harden as they cool. If you like crisper cookies, bake longer, remembering they all harden more as they cool.