Avalanche Lily’s Eggless Ginger Snap Cookies
This recipe is one of our fairly quick and easy favorites, here at the Rawles Ranch.
Ingredients
1 Cup Flour (we usually use white flour)
1/2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Ground Ginger
1/2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Ground Cloves
1/4 tsp Salt
1/4 Cup Softened Butter
1/4 Cup Sugar
2 Tbsp Light Brown Sugar
1/4 Cup Dark Molasses
1/2 Tbsp Water
Later:
2 Tbsp White Sugar (to coat the unbaked cookies)
Directions
First, thoroughly mix all of the dry ingredients and spices EXCEPT the sugars into a “Flour Mixture”
Mix softened butter with the sugars and beat with a whisk until fluffy
Add the Molasses and Water. Then beat the mixture again.
Add the Flour Mixture, and hand mix with a large wooden chef’s spoon, to form a dough.
Chill the bowl of dough in the refrigerator at least one hour, until firm.
Ball up tablespoon-sized balls of dough. Roll them in white sugar to lightly coat them.
Place the balls, just slightly-flattened on a non-stick cookie sheet, at wide intervals
Bake in a 350 F. oven for 12 to 14 minutes.
Variations
You can substitute 1/4 Cup of the creamy part of a can of coconut milk for the 1/4 Cup butter, for those who can’t use dairy products.
The dough can be kept in the refrigerator overnight, since it is not leavened.
Serving Suggestions
These are best enjoyed still warm from the oven. However, you can allow these to air and dry overnight, for use as trail or lunch bag snacks. The longer that they dry (in a dry climate), the snappier the snaps. If you live in a humid climate, then you may need to use your dehydrator, set to 150 degrees for 3+ hours.
Useful Recipe and Cooking Links:
Here is a link to a traditional ginger snap recipe that does use eggs.
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And here is a link to an extra spicy ginger snap recipe.
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Sweeet!