The Best Chewy Molasses Snaps: A Unique Vegan Cookie Recipe with Mashed Potatoes
Prepare to be amazed by a truly special molasses cookie recipe that stands apart from any ordinary gingersnap you’ve ever tasted. These aren’t just any cookies; these are Molasses Snaps – tender, incredibly chewy, and bursting with rich molasses flavor and a delightful blend of spices. What makes them truly unique? The unexpected secret ingredient: mashed potatoes! If you’re searching for a delicious vegan dessert or a vegan gingersnap cookie that everyone, regardless of dietary preferences, will adore, you’ve found your new favorite. Among all my cookie recipes, this one boasts perhaps the most intriguing ingredient list, and we have the humble mashed potato to thank for its incredible texture and appeal.
This article will guide you through creating these extraordinary cookies, delving into the role of each ingredient, providing helpful tips, and offering creative serving suggestions. Get ready to bake a batch of cookies that will surprise and delight!
Essential Ingredients for Your Molasses Snaps
While the full detailed recipe card is provided below, here’s a quick overview of the star ingredients you’ll want to have on hand to make these incredible Molasses Snaps. Each plays a crucial role in achieving the cookies’ signature flavor and texture.
- Molasses: The heart of these cookies, providing deep, rich flavor and a beautiful dark hue. Choose a high-quality, unsulphured molasses for the best results.
- Potatoes: Specifically, mashed potatoes. We recommend starchy varieties like Idaho or Russet spuds for their ability to create a wonderfully chewy texture.
- Ground Ginger: Essential for that classic warm, spicy “gingersnap” kick that perfectly complements the molasses.
- Cinnamon: Adds another layer of comforting spice, enhancing the overall aromatic profile of the cookies.
- Shortening: Crucial for achieving the soft and tender crumb that distinguishes these Molasses Snaps from their crispier cousins.
- Flour, Sugar, Soda, Salt: Standard baking staples that provide structure, sweetness, leavening, and balance the flavors.
Unlike traditional, often crispy gingersnaps, these molasses cookies are distinctively softer and chewier. They’re fantastic on their own, but as an exciting option, these cookies are absolutely delicious when diced and served atop a scoop of creamy ice cream. Scroll down further to discover the delicious details of this elevated dessert experience!
The Secret Star: Cookies Made with Mashed Potatoes
The ingredient that most often piques curiosity in these Molasses Snaps is undoubtedly the one cup of mashed potatoes. It might sound unconventional, but this seemingly humble addition is the secret to their exceptional texture. The potatoes don’t just add moisture; they provide a starchy structure that results in a wonderfully chewy center, setting these cookies apart from drier, more crumbly variations.
Making the perfect mashed potatoes for these cookies is straightforward. I recommend using one large Russet potato due to its high starch content, which helps create that desirable fluffy texture when mashed. Begin by peeling and dicing the potato into small, uniform chunks. Place them in a pot and cover with about 3 cups of water. Boil until the potato chunks are fork-tender – this usually takes about 10-15 minutes, depending on the size of your dice. The goal is soft potatoes that mash easily without lumps.
Once tender, carefully drain the water, but here’s a crucial step: save about 1 cup of the potato cooking liquid. This liquid is gold for achieving the right consistency. In a small bowl, add the cooked potato chunks. Using a fork or a potato masher, mash the potatoes thoroughly, gradually adding the reserved liquid until you achieve a smooth, fluffy mashed potato consistency. Avoid adding too much liquid at once; you want them soft but not watery. This careful mashing ensures your cookies will have that perfect, delicious chewy core.
Mashed Potatoes: An Unconventional Yet Effective Egg Substitute
In the realm of baking, eggs are traditionally relied upon for their ability to provide structure, moisture, and help bind ingredients, contributing significantly to the final shape and texture of baked goods. However, in this unique Molasses Snaps recipe, we gracefully bypass the need for eggs, largely thanks to the incredible versatility of mashed potatoes.
While it’s true that mashed potatoes aren’t typically considered a universal egg substitute in baking, their properties make them an exceptional choice for this particular cookie. The starch in potatoes acts as a fantastic binder, helping to hold the dough together. Furthermore, the inherent moisture in mashed potatoes contributes to the cookies’ tenderness and chewiness, preventing them from becoming dry or crumbly. This specific combination of ingredients, where molasses and shortening also play key roles, allows the mashed potatoes to perfectly fulfill the functions usually attributed to eggs, resulting in a delightfully consistent and satisfying cookie that is also naturally vegan.
Top Tips and Frequently Asked Questions About Molasses Snaps
Full disclosure, this Molasses Snaps recipe is what I would describe as “conveniently vegan” rather than “strictly vegan.” Since my food style is quite broad and includes many different food groups (though I absolutely love and often enjoy many vegan recipes), I want to make sure to guide you in the right direction on this important topic.
According to VegNews, some types of sugar are indeed vegan, while others are not, depending on whether bone char is used in their processing. The same nuanced truth applies to molasses, as detailed by VegFAQs.
Therefore, please ensure you select brands of sugar and molasses that best align with your personal eating preferences and specific food ethics.
While butter can be used in some cookie recipes, for these Molasses Snaps, shortening is highly recommended, especially if you’re aiming for a vegan cookie. Shortening contributes significantly to the tender and chewy texture, and helps the cookies spread less, maintaining their shape. If you’re not strictly vegan, you could experiment with a vegan butter substitute, but for the authentic Molasses Snap experience, shortening is key.
To get truly smooth mashed potatoes for your cookies, start with a starchy potato like a Russet. Boil until very tender, then mash them thoroughly with a fork or potato masher. Gradually add the reserved potato cooking liquid, mashing until all lumps are gone and the consistency is light and fluffy. A ricer or food mill can also achieve an incredibly smooth texture if you have one.
Absolutely! While ginger and cinnamon are the traditional spices that give these cookies their characteristic warmth, you can certainly customize the spice blend. A pinch of cloves, nutmeg, or allspice would be wonderful additions, especially if you enjoy a more complex “gingerbread” flavor profile. Start with a small amount and adjust to your taste preferences.
A Soft and Chewy Molasses Cookie Experience
Forget the notion of brittle, crumbly gingersnaps; these Molasses Snaps offer a completely different and equally delightful experience. They are inherently soft, yielding, and wonderfully chewy, a direct result of the mashed potatoes and generous amount of molasses in the dough. The dominant molasses flavor is deep and earthy, perfectly balanced by the warmth of ginger and cinnamon, creating a harmonious blend that isn’t overly sweet.
This careful balance is precisely why a light dusting of sugar on top before baking adds that perfect finishing touch. It introduces a delicate crunch and a hint of extra sweetness that complements the rich, nuanced flavors of the cookie. While I’ve called them Molasses Snaps, a part of me often thinks they could easily be classified as exceptional gingerbread cookies, given their spicy warmth and tender crumb. They truly are a comforting bite-sized treat that captures the essence of classic spiced holiday baking, but are wonderful to enjoy any time of year.
Crafting Sturdy, Thick Cookie Dough for Perfect Snaps
One of the characteristics you’ll notice about the dough for these Molasses Snaps is its remarkable thickness. This isn’t a delicate, sticky dough; it’s robust and holds its shape beautifully, making it easy to work with. When it comes to placing the dough onto your baking sheet, a simple yet effective method is used. Begin by lining your baking sheet with parchment paper, which is a fantastic trick for ensuring easy cleanup and preventing sticking. Alternatively, you can lightly grease or spray the sheet with baking spray.
There’s no need for fancy equipment like a cookie scoop here. A standard teaspoon from your silverware drawer works perfectly. Simply scoop out spoonfuls of dough and drop them onto the prepared baking sheet. You also won’t need to meticulously roll the dough into perfect small balls. Just aim for roughly the same shape and size, approximately the size of a whole walnut shell. This consistency ensures even baking.
This technique is also easily adaptable if you prefer to make smaller cookies – just use slightly less dough per drop. Before baking, take a moment for a special finishing touch: dip the tines of a fork into a small bowl of white sugar, then gently press the fork onto the top of each dough mound. This action slightly flattens the dough, encouraging a uniform shape, and leaves a beautiful patterned impression, while the sugar creates a delightful sugary crust. It’s a small detail that makes a big difference in both appearance and taste, adding a charming homemade aesthetic to your Molasses Snaps.
Elevate Your Dessert: Molasses Snaps with Ice Cream and Edible Pansies
While these Molasses Snaps, which could easily be called vegan gingersnaps, are wonderfully satisfying with their chewy texture and perfectly balanced sweetness, there are delightful ways to elevate their appeal even further. They’re undeniably delicious simply enjoyed with a hot cup of coffee or tea, but for a truly impressive dessert, consider pairing them with creamy vanilla ice cream.
To create this delightful treat, simply dice one of the Molasses Snaps into small, bite-sized chunks. Sprinkle these flavorful pieces generously over a scoop of your favorite vanilla ice cream. The rich, earthy notes of molasses and spice from the cookie combine exquisitely with the sweet, creamy vanilla, creating a symphony of flavors and textures that is truly scrumptious!
For an added touch of elegance and a “wow” factor that will impress any guest, garnish your dessert with a small pansy blossom. Yes, it’s true – pansies are an edible flower! They offer a delicate, slightly peppery flavor and a beautiful splash of vibrant color that makes each serving feel incredibly special and gourmet. It’s a simple addition that transforms a lovely dessert into a work of art.
Storage Recommendations for Optimal Freshness
One of the many wonderful qualities of these Molasses Snaps is how well they store. Once completely cooled, transfer them to an airtight container. At room temperature, they will remain fresh and delicious for several days. In fact, many find that the flavor of these cookies actually improves the day after baking. There’s something magical about that extra time, allowing the spices and molasses to meld and deepen, resulting in an even more intensely yummy experience on the second day, or even later in the week. This excellent shelf life makes them a perfect make-ahead treat for parties, lunchboxes, or simply for having a delightful cookie ready whenever a craving strikes. They are truly one of my favorite cookies in the house, wonderful to enjoy any time of year.
For longer storage, Molasses Snaps also freeze beautifully. Place fully cooled cookies in a single layer on a baking sheet to flash freeze for about 30 minutes, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw at room temperature for a quick and easy treat!
The Inspiration Behind This Timeless Recipe
This fantastic Molasses Snaps recipe isn’t just a creation of my own; it’s a cherished adaptation from a true culinary gem. Its roots trace back to a paperback cookbook published way back in 1955. The book, titled Family Fare, Food Management and Recipes, is an absolute treasure trove, brimming with classic, often forgotten recipes that embody the heart of home cooking. I owe a special thank you to my dear cousin Cheryl for generously sharing this little “crinkled” cookbook with me. It’s a wonderful reminder that some of the very best recipes are often found in the most unassuming places, passed down through generations, and continue to bring joy decades later.
More Irresistible Dessert Ideas to Sweeten Your Day
If you’ve enjoyed these unique Molasses Snaps, you’ll love exploring other sweet creations. Here are a few more dessert recipes from my collection that are absolutely perfect for capping off a wonderful meal with a delightful sweet treat. From fruity delights to rich chocolate indulgences, there’s something for every palate.
- Fresh Apple Cake Recipe
- Old Fashioned Chocolate Pound Cake
- Old-Fashioned Strawberry Rhubarb Pie Recipe
- Marbled Pumpkin Cheesecake Bars
And if it’s a truly satisfying cookie you’re still craving after trying these Molasses Snaps, I highly recommend my Peanut Butter Cookies. This recipe consistently yields cookies that are wonderfully chewy and utterly delicious, featuring a soft center and delightful crispy edges. What delicious cookies! Just don’t tell the kids they are made with some whole wheat flour – it’ll be our little secret.
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Recipe Card: Vegan Molasses Snaps
Molasses Snaps (Vegan Cookies)
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Ingredients
- ½ cup shortening
- ¾ cup sugar – plus additional sugar for the top of each cookie
- 1 cup mashed potatoes
- ½ cup molasses
- 2 ⅓ cups flour
- 1 teaspoon soda
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or grease/spray with a non-stick cooking spray.
Mix Ingredients
- In a large mixing bowl, cream together the shortening and ¾ cup sugar until light and fluffy.
- Add the mashed potatoes to the creamed mixture and stir well to combine thoroughly. Then, mix in the molasses until everything is smooth and incorporated. Set this wet mixture aside.
- In a separate small bowl, sift together the flour, baking soda, ground ginger, cinnamon, and salt. Whisk these dry ingredients until fully combined, then gradually stir them into the potato and sugar mixture until a thick dough forms.
Place on Baking Sheet & Bake
- Using a regular teaspoon or tablespoon (depending on desired cookie size), drop rounded spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie.
- Dip the tines of a fork into a small bowl of extra sugar. Gently press the sugared fork onto the top of each cookie dough mound to slightly flatten it and create a decorative pattern. This also adds a sweet, sparkling finish to each “snap.”
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still soft. Remove the cookies from the baking sheet and transfer them to a wire rack to cool completely.
Please note, the nutrition details are estimated using a food database, so they’re just a rough estimate not an exact science.