Edible Eggless Gingersnap Cookie Dough

Edible Eggless Gingersnap Cookie Dough

Spiced, spoonable cookie dough with molasses warmth and no eggs to worry about.

Total 45 min Makes 16 servings Calories 145/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This eggless dough leans on heat-treated flour and molasses for that classic gingersnap flavor, spiced with cinnamon, ginger, and cloves. It stays soft and scoopable for spoon-eating, and rolling in coarse sugar adds a little crunch reminiscent of the baked cookie's edge.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar, plus extra for rolling
  • 3 tablespoons molasses
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Method

  1. Spread the flour on a rimmed baking sheet and bake at 300°F (150°C) for 5 minutes to heat-treat it, killing any bacteria. Let cool completely to room temperature.

  2. Whisk the cooled flour, baking soda, salt, ground ginger, cinnamon, and cloves together in a medium bowl.

  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer until light and fluffy, about 2 minutes.

  4. Beat in the molasses, milk, and vanilla extract until smooth and well combined.

  5. Add the flour mixture to the wet ingredients and mix on low speed until a soft, uniform dough forms.

  6. Chill the dough for 20 minutes to firm up slightly for easier scooping.

  7. Scoop into tablespoon-sized portions and roll each in a shallow bowl of granulated sugar for a bit of crunch, if desired.

  8. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Rate this recipe

★ 4.8 (1)

Edible Eggless Gingersnap Cookie Dough

This eggless dough leans on heat-treated flour and molasses for that classic gingersnap flavor, spiced with cinnamon, ginger, and cloves. It stays soft and scoopable for spoon-eating, and rolling in coarse sugar adds a little crunch reminiscent of the baked cookie's edge.

45 min 16 servings 145 cal

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar, plus extra for rolling
  • 3 tablespoons molasses
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Method

  1. 1

    Spread the flour on a rimmed baking sheet and bake at 300°F (150°C) for 5 minutes to heat-treat it, killing any bacteria. Let cool completely to room temperature.

  2. 2

    Whisk the cooled flour, baking soda, salt, ground ginger, cinnamon, and cloves together in a medium bowl.

  3. 3

    In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer until light and fluffy, about 2 minutes.

  4. 4

    Beat in the molasses, milk, and vanilla extract until smooth and well combined.

  5. 5

    Add the flour mixture to the wet ingredients and mix on low speed until a soft, uniform dough forms.

  6. 6

    Chill the dough for 20 minutes to firm up slightly for easier scooping.

  7. 7

    Scoop into tablespoon-sized portions and roll each in a shallow bowl of granulated sugar for a bit of crunch, if desired.

  8. 8

    Serve immediately or store in an airtight container in the refrigerator for up to 5 days.