These super easy gluten free gingersnaps are a full of gingerbread flavor. Made with molasses, ginger, and clove spice all wrapped up to deliver you a crispy crinkly holiday cookie.
It has gotten cold here, and the snow was a flying one-day last week.
Cincinnati goes from 70° to below 30° in less than twelve hours. Crazy business. However, I am not complaining. Some of you guys know that my other job is owning a local retail store, and I am telling you the cold and snow makes people get in the spirit and shop.
I am kind of the same way, even though I would prefer to do all my shopping online. I know very hypocritical since I own a retail store. The cold weather last week got me to really start tackling my holiday shopping.
Though those closest to me…. you know who you are… have not given me a single item on their holiday list.
Let’s face it, Everyone should help out by supplying a wish list. I am just saying. Do you all agree with me?
Well even though I started my shopping last week, I still had time to do some holiday baking.
I actually have a kitchen full of holiday cookies that need to find a home. I started boxing up cookies to drop off to family and friends this week.
One cookie that had to be included was this Gluten Free Gingersnaps.
The quintessential holiday flavor has to be gingerbread. Gingerbread houses, gingerbread men are synonymous with Christmas.
So are gingersnaps, and gingersnaps have all that lovely spicy flavor. They have a round shape, with a cracked top, and crisp texture that makes them the perfect dunking cookie. They remind me very much of a biscotti. Loads of flavor, very crunchy and addictive.
I definitely love dunking them in my coffee, or a big tall glass of milk.
Gluten Free Gingersnaps
Ingredients
Cookie:
- 3/4 cup coconut shortening {you can use unsalted butter softened but your cookies will not be as crisp}
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 large egg
- 1/3 cup molasses
- 2 1/3 cups Gluten Free all purpose flour
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
Coating:
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a medium bowl using a fork stir together flour, ginger, and cloves. Set aside
- Using an electric mixer beat together the shortening, sugar, salt, and baking soda.
- With electric mixer running on low add in the egg,and then the molasses.
- Add the flour mix slowly while mixer is running and blend until dough comes together.
Coating:
- In a small bowl combine the sugar and cinnamon.
- Form dough into 1" balls, you can use a small ice cream scoop to measure. Using your hands roll dough in your palms to smooth out balls and drop into the cinnamon-sugar mixture.
- Roll the balls in the cinnamon sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
- Bake the cookies for 11 minutes, for cookies that are crisp around the edges.
- Remove the cookies from the oven, and cool right on the pan, or on a rack.
- Cool completely and store in a sealed container for up to one week.
Categories:
What do you mean by coconut “shortening”? Never heard of such a thing. Do you mean coconut oil that’s solid? Or do you mean coconut butter?
Audrey, Nutiva Organic Shortening, Original. Is a combination of red palm oil and coconut oils.
Hi Amy! Great recipe. They are in the oven as I type this.
Would you suggest flattening them before putting them in the oven?
Pet peeve when people comment on recipes they haven’t tried. I don’t want to hear how delicious they look. I want to know what’s worked and didn’t work as well as any substitutions. End rant.
Hoping they will be crispy enough to go into a pumpkin trifle – gluten and dairy free of course.
Merry Christmas
Hi Heather, I just made these for Christmas. They are delicious but crispy on the outside & chewy on the inside. I did use butter & also coconut sugar instead of white sugar. I found it a bit sticky when time to roll into balls. I’m not allowed molasses so I used coconut syrup so maybe that is why they were sticky. Did you find them sticky to roll? I will make these again because I think my family will love them. I too like suggestions from others as to what works!
Pam
Turned out great except next time I will add more ginger. I used 1/3 c. coconut oil and 3/4 c. butter and they came out nice and chewy. Just right!
What can I use instead of coconut shortening-I have coconut oil which has the consistency of a Crisco shortening. I hesitate to use unsalted butter because I like a crispy cookie!!
Coconut oil will not have the same effect. I would use unsalted butter for a crispy cookie.