Here's a special molasses cookie recipe that includes mashed potatoes. This is not your average gingersnap. Molasses Snaps are tender, chewy cookies made with plenty of molasses and a simple combination of spices - but no egg. If you're looking for a vegan dessert or a vegan gingersnap cookie that the whole family can enjoy, this is it. Of all my cookie recipes this is one with probably the most intriguing ingredient list. (Thank you mashed potatoes!)
Ingredients to Have on Hand
These are softer cookies than the average gingersnap. And as an option, these cookies are delicious diced and served on top of ice cream. Scroll down for those details.
Cookies Made with Mashed Potatoes
Perhaps the most unique ingredient in Molasses Snaps is one cup of mashed potatoes on the ingredient list.
The easiest way to make mashed potatoes for these cookies is to peel, dice and boil one large russet potato in about 3 cups of water. The potatoes help this tasty molasses cookie have such a delicious chewy center.
After the potato chunks are fork tender, drain the water - but save about 1 cup of the liquid.
In a small bowl, add the cooked potato chunks. Use a fork to mash the potatoes and gradually add the liquid until you get the perfect, fluffy mashed potato consistency.
Mashed Potatoes Replace Eggs
In this recipe, we can thank mashed potatoes for doing a great job of making up for the structure, moisture and shape of the cookies.
Usually, that's provided by adding an egg to our baked goods. As a general rule, mashed potatoes aren't considered an egg substitute, but in this recipe and with this particular combination of ingredients, it works!
Top Tips and FAQ
Full disclosure, this recipe is what I would describe as "conveniently vegan" but not "strictly vegan."
Since my food style is across the board and includes lots of food groups (though I do love many vegan recipes) I want to be sure to steer folks in the right direction on the topic.
According to VegNews, some types of sugar are vegan and some are not. The same is true for molasses, as described by VegFAQs.
So please be sure to use whichever brands of those products will align best with your eating preferences and food style.
Soft and Chewy Molasses Cookie
These aren't crunchy cookies, the molasses flavor and color dominate in this tender, bite-sized treat, which isn't overly sweet. That's why a light sugar dusting on the top adds a nice sweet touch to each "snap." (There's a part of me that thinks we should call these gingerbread cookies.)
Sturdy, Thick Cookie Dough
The dough for Molasses Snaps is thick and it drops quickly onto a cookie sheet lined with parchment paper.
A lined baking sheet makes cleaning up so easy. There's no need for a cookie scoop, just use a regular teaspoon from the silverware drawer. Also, no need to roll the dough into small balls, but try to keep them all about the same shape and roughly the size of a whole walnut shell.
You can easily adapt this technique to make even smaller cookies too. Top with a little bit of white sugar using the back of a fork and press lightly to slightly flatten the dough. It's a little touch that is one of the big differences in this recipe.
Add Ice Cream and an Edible Pansy
Molasses Snaps - or vegan gingersnaps as they could be called - have a chewy texture but they aren't overly sweet. I think they're delicious with a hot cup of coffee. But here's a way to elevate the sweet factor for your dessert.
Dice one of the snaps into small chunks and sprinkle on top of a scoop of vanilla ice cream. The combination of molasses and vanilla is scrumptious!
For added wow factor, add a small pansy blossom to the dish. Yes, pansies are an edible flower and offer a delicate and tasty touch to each serving. Plus, the color is gorgeous.
These cookies stay fresh for days in an air-tight container, in fact I think the flavor even improves the day after baking. There's just something about the extra time that makes them taste especially yummy the next day, or later. One more reason why these are some favorite cookies in my house, wonderful to enjoy any time of year too. What a perfect cookie.
This great recipe was adapted by one I found in the back of a paperback cookbook published in 1955. It's called Family Fare, Food Management and Recipes and it is full of recipe treasures. Thank you to cousin Cheryl for sharing that little "crinkled" cookbook with me!
More Dessert Ideas
Here are a few more dessert recipes that are the perfect way to cap off a great meal with a sweet treat.
If it's a cookie you're craving, I highly recommend Peanut Butter Cookies, this recipe makes cookies that are so chewy and delicious. Soft in the center with crispy edges. What delicious cookies! Just don't tell the kids they are made with some whole wheat flour.
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