ginger snaps

dry:

• 2 cups flour
• 1 tsp. baking soda
• 1/4 tsp salt
• 1 tsp. ginger powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves

wet:

• 1/2 cup sunflower oil
• 1/4 cup molasses
• 1/4 cup soy milk
• 1 cup organic cane sugar
• 2 tablespoons freshly ground ginger
• 1 tsp. vanilla

topping (optional) :

• turbinado sugar (or demerrera sugar)

method:

Preheat oven to 350.

Combine dry ingredients in a large bowl.

Whisk together wet ingredients until well blended.

Pour the wet mixture over the dry and stir until thoroughly combined.

Using a deeply-rounded tablespoon measuring spoon (some are flat, some are circular and deep - that's the kind you want here) drop tablespoon-fulls of the batter onto a parchment lined baking sheet. The cookies will flatten and spread to the sides, so leave a good amount of space between them.

Top with the turbinado sugar by sprinkling overtop and pressing in the granules very lightly.

Bake 11 min. Let cool on cookie sheet 5 min. then transfer to wire cooling rack.


Recipe by: bunnyfoot.blogspot.com