Back to Blog
Ginger snap cookies with frosting6/23/2023 ![]() ![]() Remember the thinner they are the faster the bake. If you prefer them crunchy gingersnap style, bake them at least 8 minutes, up to 9 minutes- if they aren't rolled very thin. So if you like a chewy, tender ginger cookie, bake for less time, say 7 to 8 minutes. The thinner the cookie the faster it will bake. Note: Use this first sheet as a trial run to see your best baking time. ![]() Place the baking sheet next to the Exopat liner and gently move the liner with cookies onto the baking sheet.īake in the center of a preheated oven for 8 to 10 minutes. When you're done you'll have a sheet of shapes ready to bake! You are just cutting the dough.Ĭarefully pull away the pieces of dough surrounding the cookie shapes, leaving the cookie shape itself on the Exopat (I used a butter knife to help me do this). Use cookie cutters or juice glasses to cut shapes into the dough- not too close together. When the dough is evenly 1/4 inch thick, pull off the plastic and save it for the next batch. Use a rolling pin to roll out the cookie dough evenly. If it feels sturdy and pliable, proceed.Ĭut a swath of plastic wrap the size of the Exopat and lay it on top of the dough. How does the dough feel? If it's warm or very soft you may need to chill it before working with it. Put the dough in the center, and using your palms, lightly press the dough into a flattish round shape. Note: If the dough seems too soft and warm- chill all of it for an hour to improve the rolling out process. Wrap one half in plastic wrap and pop it in the fridge to chill while you work with the other half. I used four tablespoons of So Delicious coconut milk to get to this consistency.ĭivide the dough in half. It should still appear somewhat crumbly- but- when you pinch the dough it should stick together and feel like cookie dough. Mix after each spoonful to keep a close eye on the consistency. The mixture will be sandy and crumbly.Īdd the coconut milk one tablespoon at a time. Use a whisk attachment or pastry cutter to cut in the shortening and molasses. Whisk together the dry ingredients in a large mixing bowl. I have a method to bypass that horror (cookie shapes breaking into sad little twisted lumps).ġ/2 cup Earth Balance Sticks, or butter if you preferĤ tablespoons coconut milk (or milk if you prefer)Ī large baking sheet. The cut-outs were tricky to move, though. But I found it surprisingly easy to roll out- with a simple technique we use for making crackers. Usually vegan gluten-free dough is finicky. The dough for these gluten-free gingersnaps lends itself beautifully to rolling out and cutting into shapes. ![]()
0 Comments
Read More
Leave a Reply. |