From the kitchen
Molasses Ginger Snaps
Soft-baked, crinkly cookies utilizing a touch of hemp milk for the perfect chew.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 2 1/4 cups All-Purpose Flour
- 2 tsp Ground Ginger
- 1 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/4 tsp Ground Clove
- 1/2 tsp Salt
- 3/4 cup Softened Butter
- 1 cup Sugar, plus more for rolling
- 1/3 cup Molasses
- 1 tbsp Unsweetened Hemp Milk
- 1 large Egg
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Whisk the flour, ginger, baking soda, cinnamon, clove, and salt together.
- Cream the butter and sugar together, then mix in the molasses, hemp milk, and egg.
- Fold the dry ingredients into the wet just until a soft dough forms.
- Roll into balls, coat in sugar, and bake 10 to 12 minutes until crackled on top but still soft in the center.
Kitchen note
The small amount of hemp milk here is what keeps these chewy rather than crisp — it adds just enough moisture and fat to prevent the classic gingersnap from baking up hard all the way through.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.