Ginger Snaps: Duh we’re making Gingersnaps
The Movie: Ginger Snaps
Category: Drama, Fantasy, Horror
Release Date: August 1, 2000
Running Time: 108 minutes
No Spoilers Blurb: Two death-obsessed sisters, outcasts in their suburban neighborhood, must deal with the tragic consequences when one of them is bitten by a deadly werewolf.
Why I like it: The movie doesn’t take itself too seriously. Sure, it’s a werewolf film, but sorta in the way that American Werewolf in London does. Dude, if you haven’t watched that movie, please watch it next. Horror often sexualizes and objectifies women, using them only as a way to move the story forward and allow the audience to release their fear and vulnerability through the girl on screen. Ginger Snaps allows the viewer to feel power, aggression, and sexuality. It’s a little bit of Carrie and a little American Werewolf, and it’s all Canadian.
The Recipe: The movie is about a girl named Ginger, who snaps. This felt like a no brainer.
Ginger Snaps
Ingredients
1 cup vegan butter, softened to room temperature
1 1/2 cups packed brown sugar
1/2 cup molasses
1 tablespoon vanilla extract
3 1/4 cups all purpose flour
1 tablespoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar, for rolling
Directions
Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
In a large bowl with a hand mixer, beat the softened vegan butter and brown sugar together until creamy. Add the molasses and vanilla, and beat in until smooth. Scrape the sides as needed with a spatula.
Add 2 cups of flour to the bowl, then sprinkle the baking soda, salt, ginger, cinnamon and nutmeg on top of the flour. Mix on low speed to combine. Now add the remaining 1 1/4 cups flour and mix until incorporated. The dough will be quite thick, but not dry.
Fill a small bowl with the cup of sugar for rolling.
Scoop out about 2 tablespoons of dough for large cookies (1 tablespoon for small cookies), roll into a ball, then roll each ball in the sugar until completely coated.
Place on the prepared baking sheets, and bake for 11-12 minutes, until they begin to crack on top. They will look very soft, but they firm up a lot as they cool. If you over bake, they will be crispy.
Let cool for 10-15 minutes, then enjoy!
Makes 36 large cookies