Gingersnaps say “Holidays” to Me!
I’m starting to bake some of my holiday recipes early this year. I have to make the change to gluten-free baking for all the goodies that I usually make for my family and friends. It is a tradition in our family have gingersnaps and a cup of tea on the days when wrapping presents. I’m not willing to give that tradition up.
When the kids come in and see (and smell) the gingersnaps, they try to get me to tell them what I’ve wrapped for them or for someone else. It’s a time of secrets and family, and I really love it. I hope you have family traditions to celebrate all the seasons. If you want to share in ours–you would be welcome! Here is the recipe I’m happy to give to you and yours! Happy gluten-free baking!
- 2⅔ cups Baking Free Gluten-Free all purpose flour (341 g)
- ½ teaspoon ground cloves
- ¾ teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- 1¾ teaspoon xanthan gum
- ⅛ teaspoon salt
- ½ cup unsalted butter or non-dairy margarine (melted)
- ¼ cup molasses
- 1 cup sugar
- 1 large egg
- sugar for topping
- Mix together the flour, cloves, ginger, cinnamon, baking soda, xanthan gum and salt. Set aside.
- In stand mixer bowl, beat together butter, molasses and sugar. Beat in egg.
- Slowly mix in the dry ingredients. The dough will be sticky.
- Divide dough into 3 equal parts and roll into logs about 2 inches thick on waxed paper. Twist ends to close. Refrigerate the logs for several hours.
- Preheat oven to 350 degrees F. Place parchment on cookie sheets. Cut the logs into ¼ to ⅓ inch thick slices, like coins. Be sure to reshape if necessary. Press both sides into sugar. Place on prepared cookie sheets leaving about 2 inches between cookies.
- Bake in preheated oven for 8 minutes. Cool completely and transfer to rack. Store cookies in an airtight container. Makes about 60 crispy and tasty 2" cookies.