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Whoa! Stop the presses!

Many of you many be wondering what has gotten into me?

A buttercream recipe that is NOT my world famous Swiss Meringue Buttercream Recipe!?!?!

 

Here at Gretchen’s Bakery I get so many requests for variations on recipes that I have already shared. One common request is for a buttercream recipe that can hold up in high heat and humid conditions AND one that does not have eggs in it.

Now, as we all know the Swiss Meringue Buttercream is made with egg whites to achieve that stiff, glossy, strong base.  I recently shared a Vegan version of that same Swiss style recipe with the magical Aquafaba bean water and vegan shortening! Yes- I said Bean Water! LOL

But there was still a void in my repertoire for an American Buttercream Recipe, or more commonly known as decorators icing.

Wilton has always been the leader in decorators icing, and their recipe is still #1 in an online search, which means the majority of the people are using that icing. (Or so it seems)

I have come up with a slight variation on the Wilton buttercream recipe, which uses butter and shortening and confectioners sugar and some heavy cream to help give it some fluffy volume.

I do use Sweetex which I feel is superior in the Hi Ratio shortening department, but it is very hard to come by.

There is another brand by CK Products and another viewer commented that it is very good, waaaaay better than Crisco and it is available on Amazon or Cake Decorating Stores.

Some of you may want to eliminate the shortening altogether and that would be fine to use all butter; just be aware that it will be slightly less stable to the heat and humid conditions we are trying to battle; not to mention super buttery which oddly some people are against?

This recipe is probably closer to the buttercream that many of you were familiar with as kids.

It doesn’t crust as much as those other decorator buttercreams do, but it will get a slight “dry-ness” to it that I think is suitable for most decorating applications.

It is a perfect frosting for cupcakes and tastes more like the icing you get from the local bakery, since this is a close rendition of the buttercream that was used in my bakery many moons ago!

The key to this buttercream is to whip it and whip it and whip it and whip it. This will not only give it the lightness and airy-ness that is “Oh so good!” But it will also get it ultra white, since that is something we all seem to be on a mission to find too! That being said, if you are using a hand mixer, you will not be able to achieve that same level of volume that the balloon whip attachment of the stand mixer and it’s sheer power can deliver. So you will want to cut back on the amount of heavy cream in the recipe by half. Try to whip it is fast as possible while mimicking the global rotation of the stand mixer this will help to give the best volume as possible when using a hand beater.

This recipe is perfect for art cakes, and carved cakes, and buttercream transfers.  Cupcakes and layer cakes and basically everything you think of! I was perfectly happy eating it straight out of the bowl! Woops!

So it is up to you to decide which recipe you prefer, the slightly more “adult version” buttercream such as my Swiss Meringue Buttercream or this all purpose – all pleasing American Style Buttercream Recipe!

American Buttercream Recipe - YouTube

4.9 from 16 reviews
Buttercream Recipe
 
Prep time
15 mins
Total time
15 mins
 
FOR A VEGAN VERSION SIMPLY USE ALL SHORTENING AND ALMOND MILK INSTEAD OF HEAVY CREAM BUT ONLY 3 TBS NOT 6!
You can use a hand beater for this recipe
Be sure to have your butter and shortening at room temperature before mixing (Heavy Cream can remain cold)
I specify Domino Confectioners Sugar here- you can use any brand really- I just feel that the Domino 10X is the best and will not give a grittiness to the Buttercream like some other confectioner sugars do. So if you cannot get Domino brand, just sift it a couple times before adding it to the recipe, AND by the way, confectioner sugars can go "off" so be sure it is fresh.
I also specify Sweetex HiRatio shortening here, and I know that is a difficult item to find as well. Crisco (and other solid vegetable shortenings) can tend to leave a greasy mouth feel. I have been told that this is another good brand
Author: Gretchen's Bakery
Serves: 6 cups
Ingredients
  • Unsalted Butter 1½ Cups (3 sticks) (336g)
  • Hi Ratio Solid Vegetable Shortening 1½ Cups (336g)
  • Confectioners Sugar (Domino Brand 10X Sugar) 6 cups 720g)
  • Heavy Cream 6 Tablespoons (90ml)
  • Vanilla Extract 2 teaspoons
  • Butter Extract 1 teaspoon
  • Salt ¼ teaspoon
Instructions
  1. Combine the butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
  2. Whip on medium to high speed for about 3 minutes.
  3. Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt. Mix well.
  4. Stop mixer and add the sifted confectioners sugar all at once.
  5. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
  6. Scrape the bowl again and then while mixing on low speed slowly drizzle in the heavy cream.
  7. Increase speed to high and whip for another 5 minutes
  8. Add the flavor extracts and then you are done!
  9. The icing will gain volume almost to the top of a 6qt Kitchen Aid bowl and get very white. (*If you are using a hand beater, the volume will not get as high since the hand beaters cannot incorporate air as efficiently as the Kitchen Aid or stand mixers)
Notes
This recipe will store at room temperature in an airtight container for up to 3 days

Refrigerate for longer storage up to 4 weeks

Freeze for 6 months
3.5.3208
 CHOCOLATE VARIATION
4.9 from 16 reviews
Chocolate Buttercream Recipe
 
Author: Gretchen's Bakery
Ingredients
Instructions
  1. Add melted COOLED chocolate to the buttercream recipe at the last stage of mixing
Notes
Adding chocolate to the buttercream will make it heavier, so it may be necessary to refrigerate whatever you are icing with chocolate buttercream not because it will go bad, but because it will have the tendency to droop


Refrigerate for up to 4 weeks


Freeze for 6 months
3.5.3208
For more flavor variations click to see how to Create Your Own Buttercream Flavors

The post Buttercream Recipe appeared first on Gretchen's Bakery.

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Pumpkin Crunch Cake ~ everything the name implies!

Loaded with pumpkin fall spices that are perfectly balanced (if I do say so myself!)

Cream cheese icing with pumpkin cake is my all time favorite combination of cake & icing.

The crunch for this cake?  Granola Cereal! Kashi GoLean Crunch to be exact!

I know you may be thinking, “Cereal” Really?” But it worked perfectly!

 

Super crunchy and the flavors of that honey and almond with the pumpkin and cream cheese!? How many times can I say perfection!? LOL

Now of course many of you may not want to use the cereal for whatever reason, or you may not be able to get it.

You can substitute the crunch part with anything really! How about crushed wafer cookies like I used in my Orange Crunch cake?

My cowboy cookie recipe was going to be a second option if the cereal didn’t work out, or just make up some granola of your own to use; honestly anything you like will work great!

This is quite a large recipe and it made 4 beautiful layers of 7″ cake. Yes I am obsessed with 7″ cakes lately, even though my recipes yield 8″ cake layers.

Just fill the pans half full with batter no matter what pan size you use and you will be OK.

The cream cheese icing recipe can easily be turned into cream cheese buttercream if you prefer, so you see this cake is very open to changes!

Just have fun and I know you will love the outcome!

Pumpkin Crunch Cake with cream cheese frosting || Gretchen's Bakery - YouTube

5.0 from 2 reviews
Pumpkin Crunch Cake
 
Prep time
1 hour
Cook time
35 mins
Total time
1 hour 35 mins
 
Serves: 1- 7" Cake
Ingredients
  • For the Pumpkin Cake
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda 1½ teaspoon (7g)
  • Ground Cinnamon 2 teaspoons
  • Ground Nutmeg ½ teaspoon
  • Ground Ginger 1½ teaspoons
  • Cocoa Powder 1 Tablespoon
  • Salt ½ teaspoon (3g)
  • Unsalted Butter 1½ cup (340g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar ½ cup (100g)
  • Eggs large 3 (150g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Pumpkin 1½ cups (425g)
  • For the Cream Cheese Icing:
  • Cream Cheese 6 Cups (1360g)
  • Unsalted Butter 16 Tablespoons (226g)
  • Confectioners Sugar 4 cups (480g)
  • Clear Vanilla Extract 3 teaspoons (15ml)
  • Kashi Go Lean Cereal for garnish
Instructions
  1. For the Pumpkin Cake:
  2. Cream the butter and both sugars until light and fluffy (approx 5 minutes)
  3. Combine the eggs with the vanilla extract and then add slowly to the creamed butter/sugar mixture.
  4. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  5. Add the sifted flour, baking powder, soda, cocoa powder and all the spices and salt all at once and mix just until combined
  6. Add the pumpkin last mix well.
  7. Divide batter into greased and parchment lined cake pans
  8. Bake at 350°F for approx 28 - 35 minutes or until they are done
  9. Cool while you prepare the cream cheese icing
  10. For the Cream Cheese Icing:
  11. Smooth out the cream cheese, but do not whip on high speed.
  12. Add the softened butter and mix the two together until smooth.
  13. Add the sifted confectioners sugar all at once and mix just until blended.
  14. Add the vanilla extract
  15. Proceed to build the cake as per the video instructions
  16. Kashi Go Lean Cereal for garnish optional
Notes
Because of the cream cheese icing this cake must be kept refrigerated.

For best taste it can be brought to room temperature for about 1-3 hours for serving but be sure to get the remainder back into the refrigerator for longer storage.

This cake will stay fresh for up to 1 week wrapped airtight in the refrigerator
3.5.3208
 

The post Pumpkin Crunch Cake appeared first on Gretchen's Bakery.

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Here we are at my favorite time of year! FALL!

The weather is getting colder and the flavors are getting bolder!

Nutmeg, cinnamon and cloves are laced on just about everything from Pumpkins to Apples!

Speaking of apples, what do you do with all of them, as they are in full abundance now!

Start here with my most popular and best apple recipes!

All links are clickable for the recipe and full length video tutorial for each!

Every recipe here is easily veganize-able and some include the vegan versions already!

Click here for a bigger list of all my vegan desserts!

Best Apple Recipes for Fall || Gretchen's Bakery - YouTube

APPLE PIE

APPLE COBBLER

APPLE TACOS

VEGAN CARAMEL APPLE CAKE

APPLE POP TARTS

PEAR AND APPLE STRUDEL

APPLE CINNAMON WAFFLES

VEGAN APPLE CHEESECAKE

The post The Best Apple Recipes for Fall appeared first on Gretchen's Bakery.

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This apple filling recipe is more than just a filling.

It can also be used as a topping for cheesecakes & ice creams.

This recipe originally came from my Hot Apple Pie Recipe which was aptly named due to the style of cooking the filling before piling it into the pie shell…..but that is for another day, because today we are making this filling specifically for the Caramel Apple Cake.

Yes folks, cinnamon apple layer cake filled with sweet cinnamon apple filling, caramel buttercream and more caramel poured over top!

 

So if you stumbled onto this apple filling recipe and said, “what the heck would I ever do with this?”

Wonder no more…because I just opened up a whole world of apple bliss!

Now only one question remains: Which recipe will you make first!??

Apple Filling Recipe - YouTube

5.0 from 1 reviews
Apple Filling Recipe
 
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Author: Gretchen's Bakery
Serves: 2 cups
Ingredients
  • Water ½ cup (120ml)
  • Granulated Sugar ¼ cup (50g)
  • Ground Cinnamon 1 teaspoon (2g)
  • Granulated Sugar 2 Tablespoons (25g)
  • Cornstarch 2 tablespoons (20g)
  • Water 2 Tablespoons (30ml)
  • Diced Apples peeled and cored 1½ cups (approximately 2 medium apples) (200g)
Instructions
  1. Boil the first 3 ingredients together
  2. Prepare a slurry with the other sugar , cornstarch and water
  3. Add the slurry to the boiling mixture and whisk continuously while it thickens.
  4. Add the diced apples and turn heat to medium-low, simmer for about 5 minutes until slightly tender
  5. Transfer to a container and allow to cool before using in a cake, or use as a hot topping for ice cream or other desserts
Notes
Store in the refrigerator in an airtight container for up to 2 weeks
3.3.3077
 

 

 

 

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Ok so apparently I love saying Crepes.

Ay ay ay by the end of that video I swear I’ll never say it again!

But make this Crepe Cake again?  You better believe it!  I will over and over! It was so good!

If you are looking for an elegant, light, delicate, low sugar cake recipe to impress your guests;

THIS IS YOUR CAKE!

 

They will think you just arrived from Paris with this delectable pastry!

It is so very easy to make however you just need to block out some time to get it all done.

The frying of the crepes takes the longest time out of all of it.

The crepe batter can (and should) be made a day ahead of time.

Your life will be much easier if you prepare the pastry cream a day in advance as well.

My building on recipes theory will make you look like a magician in the kitchen if you follow along with me!

Crepe Cake - YouTube

Crepe Batter
 
Prep time
10 mins
Cook time
1 hour
Total time
1 hour 10 mins
 
Serves: 18 crepes
Ingredients
  • Whole Milk 1½ cup (410ml)
  • Vanilla extract 1 Tablespoon
  • Brandy *optional 2 Tablespoons
  • Egg Yolks 3 (54g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Salt ½ teaspoon
  • Unsalted Butter 4½ Tablespoons (63g)
  • All Purpose Flour 1½ cup (195g)
Instructions
  1. Place all ingredients in the blender (it is best to add the flour last so it doesn't get stuck in the bottom of the blender) and blend on low - medium speed for about 30-45 seconds
  2. Refrigerate for 2 hours minimum (2 days maximum)
  3. Lightly spray a crepe pan or a small (7" or 8") saute pan with pan spray and fry the crepe batter about ¼ cup per each crepe as shown in the video.
  4. Layer a sheet pan lined with parchment paper in between each crepe as you are frying.
Notes
Fried crepes can be stored wrapped well in the refrigerator for up to 3 days, or freeze for 1 month.


Or use them immediately to build your crepe cake
3.2.2925
Crepe Cake
 
Prep time
1 hour 15 mins
Total time
1 hour 15 mins
 
Serves: 1 8" cake
Ingredients
Instructions
  1. Build the crepe cake as shown in the video below
Notes
It is best to serve the Crepe Cake soon after you have made it, but you may store it in the refrigerator for up to 3 days.


Because of the custard filling it is very important to keep this cake refrigerated at all times (it can stay out during service for up to 2 hours, not more).
3.2.2925

The post Crepe Cake appeared first on Gretchen's Bakery.

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This apple filling recipe is more than just a filling.

It can also be used as a topping for cheesecakes & ice creams.

This recipe originally came from my Hot Apple Pie Recipe which was aptly named due to the style of cooking the filling before piling it into the pie shell…..but that is for another day, because today we are making this filling specifically for the Caramel Apple Cake.

Yes folks, cinnamon apple layer cake filled with sweet cinnamon apple filling, caramel buttercream and more caramel poured over top!

 

So if you stumbled onto this apple filling recipe and said, “what the heck would I ever do with this?”

Wonder no more…because I just opened up a whole world of apple bliss!

Now only one question remains: Which recipe will you make first!??

Apple Filling Recipe - YouTube

5.0 from 1 reviews
Apple Filling Recipe
 
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Author: Gretchen's Bakery
Serves: 2 cups
Ingredients
  • Water ½ cup (120ml)
  • Granulated Sugar ¼ cup (50g)
  • Ground Cinnamon 1 teaspoon (2g)
  • Granulated Sugar 2 Tablespoons (25g)
  • Cornstarch 2 tablespoons (20g)
  • Water 2 Tablespoons (30ml)
  • Diced Apples peeled and cored 1½ cups (approximately 2 medium apples) (200g)
Instructions
  1. Boil the first 3 ingredients together
  2. Prepare a slurry with the other sugar , cornstarch and water
  3. Add the slurry to the boiling mixture and whisk continuously while it thickens.
  4. Add the diced apples and turn heat to medium-low, simmer for about 5 minutes until slightly tender
  5. Transfer to a container and allow to cool before using in a cake, or use as a hot topping for ice cream or other desserts
Notes
Store in the refrigerator in an airtight container for up to 2 weeks
3.3.3077
 

 

 

 

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Ok so apparently I love saying Crepes.

Ay ay ay by the end of that video I swear I’ll never say it again!

But make this Crepe Cake again?  You better believe it!  I will over and over! It was so good!

If you are looking for an elegant, light, delicate, low sugar cake recipe to impress your guests;

THIS IS YOUR CAKE!

 

They will think you just arrived from Paris with this delectable pastry!

It is so very easy to make however you just need to block out some time to get it all done.

The frying of the crepes takes the longest time out of all of it.

The crepe batter can (and should) be made a day ahead of time.

Your life will be much easier if you prepare the pastry cream a day in advance as well.

My building on recipes theory will make you look like a magician in the kitchen if you follow along with me!

Crepe Cake - YouTube

Crepe Batter
 
Prep time
10 mins
Cook time
1 hour
Total time
1 hour 10 mins
 
Serves: 18 crepes
Ingredients
  • Whole Milk 1½ cup (410ml)
  • Vanilla extract 1 Tablespoon
  • Brandy *optional 2 Tablespoons
  • Egg Yolks 3 (54g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Salt ½ teaspoon
  • Unsalted Butter 4½ Tablespoons (63g)
  • All Purpose Flour 1½ cup (195g)
Instructions
  1. Place all ingredients in the blender (it is best to add the flour last so it doesn't get stuck in the bottom of the blender) and blend on low - medium speed for about 30-45 seconds
  2. Refrigerate for 2 hours minimum (2 days maximum)
  3. Lightly spray a crepe pan or a small (7" or 8") saute pan with pan spray and fry the crepe batter about ¼ cup per each crepe as shown in the video.
  4. Layer a sheet pan lined with parchment paper in between each crepe as you are frying.
Notes
Fried crepes can be stored wrapped well in the refrigerator for up to 3 days, or freeze for 1 month.


Or use them immediately to build your crepe cake
3.2.2925
Crepe Cake
 
Prep time
1 hour 15 mins
Total time
1 hour 15 mins
 
Serves: 1 8" cake
Ingredients
Instructions
  1. Build the crepe cake as shown in the video below
Notes
It is best to serve the Crepe Cake soon after you have made it, but you may store it in the refrigerator for up to 3 days.


Because of the custard filling it is very important to keep this cake refrigerated at all times (it can stay out during service for up to 2 hours, not more).
3.2.2925

The post Crepe Cake appeared first on Gretchen's Bakery.

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Here we are at my favorite time of year! FALL!

The weather is getting colder and the flavors are getting bolder!

Nutmeg, cinnamon and cloves are laced on just about everything from Pumpkins to Apples!

Speaking of apples, what do you do with all of them, as they are in full abundance now!

Start here with my most popular and best apple recipes!

All links are clickable for the recipe and full length video tutorial for each!

Every recipe here is easily veganize-able and some include the vegan versions already!

Click here for a bigger list of all my vegan desserts!

Best Apple Recipes for Fall || Gretchen's Bakery - YouTube

APPLE PIE

APPLE COBBLER

APPLE TACOS

VEGAN CARAMEL APPLE CAKE

APPLE POP TARTS

PEAR AND APPLE STRUDEL

APPLE CINNAMON WAFFLES

VEGAN APPLE CHEESECAKE

The post The Best Apple Recipes for Fall appeared first on Gretchen's Bakery.

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Yes folks it’s that time of year again.

You either love it or you hate it but Pumpkin Everything Season is in full effect

Below are some of most my popular fall, pumpkin spiced recipes

These were all created before I went full vegan at www.gretchenveganbakery.com but many can easily be veganized (and some already are) so just click the links below to the full blog posts with video tutorials attached

PUMPKIN CAKE LAYER RECIPE

PUMPKIN CUPCAKES AND MINI BUNDT CAKES

for the next recipe you will need the mini bundt pans click here

PUMPKIN CHEESECAKE

VEGAN VERSION PUMPKIN CHEESECAKE CLICK HERE

PUMPKIN PIE

VEGAN VERSION PUMPKIN PIE

PUMPKIN CREAM CHEESE BUNDT CAKE

PUMPKIN CRUNCH CAKE

PUMPKIN ROLL

PUMPKIN BREAD

PUMPKIN WHOOPIE PIES

The post Pumpkin Everything Season appeared first on Gretchen's Bakery.

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Gingersnap oh gingersnap…How do I love gingersnaps?

Well let’s just say 40 cookies came out of the oven 10 minutes ago and there are only 35 left, and I’m the only one home right now.

Wait! They are small!

What!? it’s like equal to 1 cookie really!

Don’t judge me until you try for yourself! Then let’s see who can only eat one!

 

Fall flavors are about to hit Gretchen’s Bakery and I am gearing up for all my Pumpkin Desserts.

Who can guess what recipe uses a Gingersnap Cookie crust? Yes my friends Pumpkin Cheesecake is coming.

So be sure to make this recipe in it’s entirety since you will eat a good portion of them, then the Pumpkin Cheesecake with Gingersnap Cookie Crust gets another grand portion and well….cheesecake or no cheesecake you will love love love this cookie!

They are crispy on the outside and chewy molasses-y on the inside!

Their characteristic crinkled tops and sugary coating is enough to make you welcome the snow!

Ok, maybe I’ve gone too far, but you catch my drift! (get it? Drift? Snow drift? LOL ~ Ok ok the sugar has officially seeped into my brain)

5.0 from 1 reviews
Gingersnap Cookies
 
Prep time
10 mins
Cook time
12 mins
Total time
22 mins
 
You can use all butter here, but I find that the shortening helps these cookies from spreading too much
All ingredients must be at room temperature
Author: Gretchen's Bakery
Serves: 40- ½ oz cookies
Ingredients
  • Unsalted Butter ½ cup (113g)
  • Solid Vegetable Shortening ¼ cup (57g)
  • Dark Brown Sugar 1 cup (200g)
  • Molasses ¼ cup (60ml) (85g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Eggs 1 Large (50g)
  • All Purpose Flour 2 cups (260g)
  • Unsweetened Cocoa Powder 1 Tablespoon (6g)
  • Baking Soda 2 teaspoons (10g)
  • Ground Cinnamon ½ teaspoon
  • Ground Cloves ¼ teaspoon
  • Ground Ginger 1 teaspoon
Instructions
  1. Cream the butter & shortening with the sugar until light and fluffy about 5 minutes
  2. Add the egg and mix well
  3. Add the molasses and mix well
  4. Sift together the flour, cocoa powder, baking soda and spices
  5. Add the dry ingredients to the creamed mixture all at once and cream to a smooth dough
  6. Scoop the dough with a #100 Scoop onto a parchment lined sheet pan and sprinkle each dough ball with granulated or course sugar
  7. Start preheating the oven to 350°F and place the scooped cookies into the refrigerator .
  8. Once the oven comes to temperature, bake for 12 minutes
Notes
Cookies can be stored in an airtight container for up to 2 weeks.

You may also freeze the unbaked dough for up to 3 months in a Ziploc bag


These cookies will puff up in the oven and fall naturally upon cooling. This is normal and characteristic of the gingersnap ~ it is what gives it the signature crinkle top and chewy centers
3.5.3208
VEGANIZE THIS RECIPE!
5.0 from 1 reviews
Vegan Gingersnap Cookies
 
Prep time
10 mins
Cook time
12 mins
Total time
22 mins
 
Author: Gretchen's Bakery
Serves: 40- ½ oz cookies
Ingredients
  • Solid Vegetable Shortening ¾ cup (150g)
  • Dark Brown Sugar 1 cup (210g)
  • Molasses ¼ cup (60ml) (85g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Ground Flax Seeds 1 tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • All Purpose Flour 2 cups (260g)
  • Unsweetened Cocoa Powder 1 Tablespoon (6g)
  • Baking Soda 2 teaspoons (10g)
  • Ground Cinnamon ½ teaspoon
  • Ground Cloves ¼ teaspoon
  • Ground Ginger 1 teaspoon
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Cream the shortening with the sugar until light and fluffy about 5 minutes
  4. Add the flax "egg" and mix well
  5. Add the molasses and mix well
  6. Sift together the flour, cocoa powder, baking soda and spices
  7. Add the dry ingredients to the creamed mixture all at once and cream to a smooth dough
  8. Scoop the dough with a #100 Scoop onto a parchment lined sheet pan and sprinkle each dough ball with granulated or course sugar
  9. Start preheating the oven to 350°F and place the scooped cookies into the refrigerator .
  10. Once the oven comes to temperature, bake for 12 minutes
3.5.3208
 

The post Gingersnap Cookies appeared first on Gretchen's Bakery.

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