Vegan Irish Gingersnap Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1/3 c Earth Balance4 oz Tofutti1 c sugar1 large "egg"1/4 tsp salt2 c flour1/2 tsp baking soda1 tsp ground ginger1 tsp ground cloves1 tsp ground cinnamon1/4 c sugar, reserved
1. Preheat oven to 350 degrees.
2. Spray cookie sheet with cooking spray; set aside.
3. Cream butter and cream cheese until smooth.
4. Add sugar; mix well. Add egg; mix until light and fluffy.
5. Add salt, baking soda, and spices; mix well.
6. Add flour 1 cup at a time; mix just until incorporated.
7. Pour raw sugar into a small bowl, roll dough into small balls, roll in sugar.
8. Press with the bottom of a glass to 1/4 inch thick.
9. Bake 8-10 minutes; until the bottoms are lightly browned but the tops are white. Don't overbake.
10. Cool and enjoy.
11. Store in a tightly closed container.
Serving Size: 36 cookies
Number of Servings: 36
Recipe submitted by SparkPeople user C_ANEMONE.
2. Spray cookie sheet with cooking spray; set aside.
3. Cream butter and cream cheese until smooth.
4. Add sugar; mix well. Add egg; mix until light and fluffy.
5. Add salt, baking soda, and spices; mix well.
6. Add flour 1 cup at a time; mix just until incorporated.
7. Pour raw sugar into a small bowl, roll dough into small balls, roll in sugar.
8. Press with the bottom of a glass to 1/4 inch thick.
9. Bake 8-10 minutes; until the bottoms are lightly browned but the tops are white. Don't overbake.
10. Cool and enjoy.
11. Store in a tightly closed container.
Serving Size: 36 cookies
Number of Servings: 36
Recipe submitted by SparkPeople user C_ANEMONE.
Nutritional Info Amount Per Serving
- Calories: 74.8
- Total Fat: 2.6 g
- Cholesterol: 5.2 mg
- Sodium: 65.7 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 0.2 g
- Protein: 1.0 g
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