I have been thinking about making these spicy ginger crisps for a while now. Ginger is one of my favorite flavors (at any time of year!) and I thought the spice and crunch would be perfect for my morning coffee. I thought they would be good…
I wasn’t expecting them to be freaking amazing. And they were, oh, they were.
***I want to start out with a warning*** These are NOT a cut out cookie. If you are incredibly stubborn like I am, you may be able to punch out a few simple shapes before freezing. But you will be frustrated and cursing these wonderful cookies. My advice – find the beauty in their simplicity and embrace the circles!
This recipe is adapted from Elise Bauer’s highly rated gingersnap cookies. I was a little blown away by how good a crisp little cookie can be!
To make this easy as possible to get the perfect crisp, here are a few tips:
- Once your dough is made, refrigerate the dough for 20-30 minutes before rolling into a log.
- Roll your log about 2.5-3″ in diameter, they are best when they are not too big.
- Freeze your logs, covered in plastic wrap, for at least 2 hours. You can keep them in the freezer for a couple of weeks if you want to make the dough ahead of time.
- Using a very sharp knife, slowly slice the log into 1/16″ pieces. The thinner the better. Then immediately put the slice directly on the cookie sheet.
The ginger crisps can be a little difficult to tell if they are done because they are so dark. Try the first batch at 7-8 minutes. If they aren’t crispy enough, just increase the next batch by a minute or two.
Vegan Ginger Crisp Cookies
- 1 cup Plant-Based Butter room temp
- 275 g Sugar about 1-¼ cup + 2 Tbsp
- ½ tsp Vanilla
- 2 Tbsp Bob Mill's Egg Replacer
- 6 Tbsp Warm Water
- ⅓ cup Molasses
- 360 g (3 cups) All Purpose Flour
- 2-½ tsp Baking Soda
- ½ tsp Salt
- 2-½ tsp Cinnamon
- 2-½ tsp Ground Ginger
- ⅛ tsp Black Pepper
- In a small bowl, beat together the egg replacer and water until fully dissolved and set aside. In a mixing bowl, beat together butter and sugar until creamy. Add egg replacer mixture, vanilla and molassas until smooth and creamy.
- In another medium bowl combine all your dry ingredients: flour, baking soda, salt, cinnamon, ginger and finely ground black pepper, and whisk well.
- While the mixer is on low, slowly add the dry ingredients to the wet. Turn mixer to medium and mix until fully combined.
- Divide the dough into two balls and roll them into even logs, about 2.5"-3" in diameter. If dough is too soft and sticky to form into a ball, refrigerate for 20-30 minutes.
- Wrap your logs with plastic wrap and place them on a cookie sheet. Leave them in the freezer for at least 2 hours (overnight is best).
- Once dough is frozen, preheat oven to 350F. Take your logs and with a very sharp knife carefully slice the dough into 1/16" circle slices (as thin as possible). Place each slice directly on the cookie sheet as soon as you cut it.
- Bake for 7-10 minutes (8 minutes was perfect for my batch). Do not let them burn, but just slightly become a darker color. Remove from oven and let cool. These cookies keep great for a week or two in an airtight container.
These cookies make great gifts because they are easy to make ahead of time and ship and travel really well – plus they are so good!!
Thinking about my all-star holiday cookies, these spicy ginger crisps are absolutely in the line up!!
If you love ginger in your baking, try the following ginger infused recipes!