Homemade gingersnaps have intimidated me from day one (and day one was, like, four years ago). I always had a feeling they'd never measure up to the store bought variety because, let's face it, sometimes the big companies just do it better. They spend thousands of dollars developing and perfecting recipes and I can't even begin compete with that. Except, now that I've tackled gingersnaps in my tiny kitchen, I'm fairly certain mine could give Paul Newman's a run for his money.

*And might I add, these go absolutely wonderful with a mug of black coffee. Forget about submerging them in milk; drown your gingersnaps in coffee and you will not be sorry. 

Ginger snaps

These gingersnaps are thin, crunchy and a little chewy. If you'd prefer them to be soft, store them in an air tight container for a few hours before serving. If you want them to keep their crunch, store them in a not-so-air tight container. I tried convincing myself to reduce the sugar, but I couldn't do it. The sugar is part of what makes them so delicious. And for those of you who are gluten intolerant, simply replace the flour with a gluten-free flour mix and xanthan gum.


1/2 cup vegan butter
3/4 cup cane sugar
1/2 teaspoon pure vanilla extract
1/4 cup unsulphured molasses
3 tablespoons vegan sour cream
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves

1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
1 1/2 cup unbleached flour

Preheat oven to 350˚F. Line two large baking sheets with silicon mats or parchment paper; set aside. In a large mixing bowl, cream together the butter, sugar, molasses, vanilla extract and sour cream (or tofu) using a hand mixer on high speed; beat for 1-2 minutes, until light and fluffy. Add the ginger, cinnamon, cloves, salt and baking soda; mix just until incorporated. Add the flour and mix until combined. Using a medium cookie scoop, drop the dough onto the prepared baking sheets. Bake at 350˚F for 10 minutes. Remove from oven and let cool on cookie sheets for 5 minutes then transfer to a cooling rack. Store in a container for up to three days.

Yield: 30 cookies