Jason makes these for us when we are good.
This recipe is easy, but time consuming as you can only really bake 2 cookies at a time.
The idea intrigued me and these cookies were super easy to whip up, but they didn’t turn out to be anything special. Maybe a flavored chip would add more pizzazz.
PrintGinger Snaps IngredientsGingersnap Cookies: 3/4 cup (170 grams) unsalted butter, room temperature 1/2 cup (105 grams) dark brown sugar 1/2 cup (100 grams) white granulated sugar 1/4 cup (60 ml) unsulphured molasses 1 large egg 1/2 teaspoon pure vanilla extract 2 cups (260 grams) all purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 teaspoons ground cinnamon 2
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When I made these, I had some regular old chocolate chips on hand, so I didn’t look too hard for special vegan chips. Next time I make these, I think I will try the cookie bar option, where you spread all the cookie dough into a cookie sheet to cook.
Between my mom, my sister and myself, we make about 40-thousand batches of these every Christmas.
These have turned themselves into a Christmas tradition by being so awesome. With all the sifting, and rolling they can be a little daunting, so when the family is in town, I take advantage of the helpful spirit and churn out a double-batch.
PrintPeanut Brittle Ingredients1 cup sugar 1/2 cup light corn syrup peanuts 1 teaspoon butter 1 teaspoon vanilla extract 1 teaspoon baking soda Instructions Mix together sugar and corn syrup and microwave 3 minutes Add Peanuts and microwave another 3 minutes Add butter and vanilla; microwave another 3 minutes Add baking soda, mix and pour on to greased bake sheet or
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Peanut butter: because they don’t put bacon in cookies.
