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Crystal Baldwin, December 3 2022
Nothing goes better with a hot cup of cocoa or a creamy latte than a warm ginger snap cookie! A Christmas favorite in my house, that warming, sweet ginger & spicy flavor is sure to please.
These cookies melt in your mouth, with a little crisp around the edges, a soft center and that slight sugar coating that is left behind after you take your first bite - Yum!! Perfect for gifting or a holiday cookie swap.
In this recipe we have kept all of the good flavors and textures but none of the gluten, you won't even miss a thing, I promise. They feel and taste just like those old fashioned gingersnaps your Grandmother use to make.
With just a few ingredients you can make these delicious favorites. Creamy butter (or butter substitute), gooey dark molasses, ginger, cloves and cinnamon round out this mouth watering recipe.
Of course you can omit the butter and substitute with a non-dairy butter of your choice to make them dairy free as well (I love Earth Balance Original).
1 Cup Sugar (you can also use coconut sugar)
3/4 Cup Butter (or non-dairy butter substitute)
4 Tablespoons Organic Dark Molasses
2 Cups Bob's Red Mill gluten-free 1 to 1 flour
1 Teaspoon Ginger
1 Teaspoon Cloves
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1 Egg
1. Preheat oven to 350°
2. Cream Sugar and Butter together
3. Add eggs and molasses and beat till smooth - set aside
4. Sift together remaining ingredients and blend into sugar mixture
5. Place the dough in the fridge for 1 hour or more until very firm.
6. Sprinkle a thick layer of sugar on a flat plate
7. Scoop out 1 teaspoon of chilled dough and roll into a ball
8. Roll each ball in sugar and place on a cookie sheet lined with parchment paper
9. Bake for approximately 9 minutes, depending on your oven.
10. Cool on a cookie rack and store in a air-tight container
Note- if you want softer, more chewy cookies bake less time. For crispy, snappy ginger cookies increase bake time.
To substitute butter, we like Earth Balance Original butter replacement. Bob's Red Mill 1-1 Gluten-free flour blend works great in place of regular flour.
Keep your dough in the fridge, chilled between baking sheets. If the dough becomes difficult to work with, place it in the fridge and leave it to harden a bit.
Be aware that cookies will become more firm as they cool and they will turn a slightly darker color than what they are in the oven.
You will want the dough to be very cold to get that classic "crackled" cookie look.
These cookies freeze well and keep for several months - they never last that long in my house!
Fun Fact: Did you know that Black Strap Molasses can help with leg cramps? High in potassium and calcium, just 1-2 Tablespoons does the trick. Feel free to mix it in warm milk if you don't like the flavor straight out of the bottle. You'll often feel relief within minutes! Another reason to help yourself to these cookies!
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