Ginger Snaps are the modern word for these cookies. I used to eat them in my Grandmother’s kitchen. She called them Zuzus. They were crunchy, spicy and made your mouth feel all tingly inside. Besides being a wonderful snack, these cookiess are also an integral part of the sauce for Grandma’s Stuffed Cabbage. When I was first married, I couldn’t find non-dairy ginger snaps so I worked on combining a whole bunch of recipes together and made my own non-dairy version which I give you here.
Prep time: to prepare dough-10 minutes to chill: 60 minutes to form cookies-20 minutes
By September 4, 2014Published:
- 30 cookies
- 12 tablespoons Non-dairy Margarine softened
- 1 cup dark brown sugar firmly packed
- 1 large egg
- 1/3 cup molasses
- 2 1/4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 teaspoon ground cloves
- 1 tablespoon ground ginger
- 1 inch Fresh Ginger root peeled and minced
- 1 electric mixer
- waxed paper
- 2 large cookie sheets lined with baking parchment
- 2 cooling racks
- Cream margarine and sugar in bowl of mixer. Beat in egg and molasses. Add remaining ingredients to mixer bowl and beat on low speed. Scrape dough onto a large piece of waxed paper. Wrap well and chill for one hour.
- Preheat oven to: 375° F.
- Remove dough from fridge. Pinch off pieces of dough large enough to form one inch balls. Flatten balls gently with your hands and place then three inches apart on cookie sheets. Bake for 10 minutes or until cookies have browned on the bottom. Cool on racks before serving or pulverizing for Stuffed Cabbage gravy or pie crust. These cookies may be made in advance and frozen.