Let me introduce you to my new favorite cookie, the gingersnap. It’s so good, it’s completely changed how I think about cookies.

I used to hate gingersnaps, but with good reason. You see, many years ago my mom and I were at a Christmas party. There were many trays of cookies people brought, and we both decided to branch out and try the gingersnaps. One bite and we were gagging – it was as if an entire spice jar of nutmeg and cloves was accidentally spilled in the batter. It took everything in us to actually swallow that first bite it was so spicy and strong. (And then you don’t want to be rude to whoever at the party brought the gingersnaps, so you’re just dealing with awkward feelings of I-can’t-throw-it-away-but-it’s-equally-as-rude-to-leave-it-on-my-plate-uneaten. #christmaspartyproblems.)

I’ve avoided gingersnaps (scarred for life!) until last week when I came across Chloe Coscarelli‘s recipe, and a little voice in my head told me to give these cookies a second chance. These cookies blew me away – they were soft and chewy (for several days!), and the flavor was reminiscent of a classic, prominent gingersnap but without going overboard. I used to fall back on the classic chocolate chip, but these are my new favorite. (Also, these cookies have a heaping serving of blackstrap molasses in them, which is an excellent source of several key vitamins and minerals, including iron and calcium.)

Gingersnap Cookies

Makes about 34 cookies. Make-ahead tip: cookie dough can be made in advance and kept refrigerated for up to one week or frozen for up to one month.

2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1-1/2 tsp. ground ginger (I used 1 tsp.)
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 cup earth balance
3/4 cup sugar, plus extra for rolling
1/2 cup blackstrap molasses
1 T. water

DIRECTIONS
1. Preheat the oven to 350-degrees.
2. In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves. Set aside.
3. Using a mixer, beat margarine, sugar, molasses, and water until well combined. Slowly beat in the flour mixture. Scoop about 1 rounded tablespoon of dough at a time, and roll the domed part of each scoop in sugar. Place them onto nonstick baking sheets and bake for 10 to 12 minutes. Let cool on the pan.

As a side note, if you’re wanting to go vegan or go meat-free a few times a week, Chloe has really good recipes that don’t feel like weird plant food. They’re totally normal, I promise, and got our family through those first few months of eating meatless and dairy-less. Some are full of sugar and oil and fake butter – and those ones are yummy! – but she does have healthy ones, too. I have her cookbook, but our favorites from her website are her hawaiian sloppy joes, goldfish crackers, mac n’ cheese (leave the broccoli on the side and add more tomato paste and lemon juice), and roasted apple, butternut squash & caramelized onion pizza.