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Moni in the Kitchen: Ginger Snaps

Get addicted to ginger. These speedy cookies are easily jazzed–up by adding different flavored extracts to the frosting. Make your own version or stick to this classic.

3⁄4 cup maple syrup
1⁄4 cup molasses
1⁄2 cup oil
3 tbsp. ginger
2 1⁄2 cups pastry flour (I like to use whole wheat)
1 tsp. baking powder
1 tsp. baking soda
1⁄2 tsp. salt

Icing:

3 cups confectioners’ sugar
3 tbsp. plus 2 tsp. soy milk
1⁄4 tsp. orange extract (or lemon, peppermint, etc.)
Sprinkles (optional)

  • Add all the dry ingredients to a sifter
  • Mix wet ingredients
  • Sift dry ingredient mix into wet ingredient mixture
  • Drop teaspoonfuls on greased cookie sheets
  • Bake 15 minutes at 350º
  • Let cookies cool completely, then spread icing.

5 Comments

  1. Comment by

    Olivia Lane

    on #

    3 TBS ginger? Moni, do I use dry/powdered ginger or fresh ginger?

  2. Comment by

    bionic

    on #

    Hi, Olivia. Did you find out if it was dry, powder or fresh ginger?

  3. Comment by

    Moni Woweries

    on #

    Dry, powder.

  4. Comment by

    bionic

    on #

    Oops. I was impatient and made the g. snaps w/o checking your response, Moni. I used 3TBS of fresh, grated ginger. I just had one… they’re not… horrible.

  5. Comment by

    Olivia Lane

    on #

    These cookies are awesome. I just baked a batch and it took less than 40 minutes to do everything, including cooling time. (It helps that it’s below zero outside!)

    I didn’t have maple syrup and I couldn’t get the molasses open so i used 1 cup brown sugar. The resulting mixture was way too dry so i added extra oil and warm water and finally exerting the extra energy to open the molasses and add it in. The results were yummy!

    The only change I would recommend is cutting the icing recipe in half (it’s way too much), but still using 1/4 tsp extract. (At least, that was my experience with the pure lemon extract.)

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