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gingersnap-cookie-base-recipe

Gingersnap Cookie Base Recipe

This recipe is vegan.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 cups All-purpose flour
  • 1 cup Sugar
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground ginger
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground cloves
  • 0.25 teaspoon Salt
  • 0.75 cup Vegetable oil
  • 0.25 cup Molasses
  • 1 teaspoon Vanilla extract

Instructions 

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour, sugar, baking soda, ginger, cinnamon, cloves, and salt.
  3. In another bowl, mix the vegetable oil, molasses, and vanilla extract.
  4. Combine the wet and dry ingredients until well mixed.
  5. Form the dough into small balls and place them on a baking sheet.
  6. Bake for 10 minutes or until the edges are set.
  7. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 100mg | Fiber: 1g | Sugar: 12g | Calcium: 20mg | Iron: 1mg

Keywords

Cookies, Gingersnap, Vegan
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