Easy Holiday Gingersnaps

Easy Holiday Gingersnaps

Quick and easy holiday ginger snaps. gluten and dairy-free.

It’s a snap to make these gingersnap cookies. They make great holiday gifts and keep endlessly long in a tin. If you’re a fan of ginger cookies, this one is for you.

No fancy equipment needed to make these, and they’re dairy free. They are pretty gingery and spicy and that’s the way we like our gingersnaps. Cut back a bit on the ginger if you like them more mild. You can get fancy schmancy and add some chopped preserved ginger into the dough, but then they won’t get very flat.

The trick to these is to flatten them first with a small square of parchment (which will get full of sticky dough) and then sprinkle the tops with holiday sugar. Remove them from the oven at 3 minutes, once they have really flattened out – if not give them another minute. Sprinkle more sugar on top getting it all the way to the edges and you’ll have a very festively decorated cookie.

They taste great the first day right out of the oven but the flavors really improve after another day or so. Store in a tin to keep them somewhat crispy. Plastic will make them soft.

Have a great holiday, everyone.

Quick and easy holiday ginger snaps. gluten and dairy-free.

Easy Holiday Gingersnaps
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Ingredients
  • 84 grams Spectrum shortening (7 tablespoons)
  • 60 grams maple syrup (1/4 cup)
  • 1 tablespoon honey
  • 150 grams brown sugar (3/4 cup)
  • 1 extra large egg
  • 195 grams Canteen flour blend (1 ½ cups) (see notes)
  • 1 heaping tablespoon ginger powder
  • ½ teaspoon allspice
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon Hershey’s Dark Unsweetened Cocoa
  • ¼ teaspoon ground clove
  • Turn or two of freshly ground black pepper
Instructions
  1. Preheat oven to 350°F. Line three baking sheets with parchment paper.
  2. In a large bowl using a wooden spoon, blend together shortening, maple syrup, honey and brown sugar. Blend in egg. In a small bowl whisk together flour, ginger, allspice, salt, baking soda, cocoa, clove and black pepper. Add to the large bowl and stir until combined and no dry matter remains. Dough will be sticky, but it will firm up.
  3. Scoop heaping tablespoon mounds onto the baking sheets – ten to one sheet. Flatten each cookie slightly using a small square of parchment paper and the palm of your hand. Lift the paper off carefully because the dough will be sticky. Sprinkle with colored or plain coarse sugar.
  4. Place two baking sheets at a time in the oven and time for 3 minutes. Remove each baking sheet and sprinkle additional sugar on the cookies (because now they are flat). Return to the oven and bake 8-10 minutes more or until the cookies are still soft in the center but crispy on the edge. Cool in the pan for a minute and remove to a rack to cool completely. The ginger snaps will harden and become very snappy by the time they cool. They taste even better two to three days later (store in a cookie tin, not plastic). Makes 27-30 cookies.
Notes
Canteen flour blend is 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca flour by weight. See About Flour or Resources: Flour for more information.

Quick and easy holiday ginger snaps. gluten and dairy-free.

Comments

  1. Gingersnaps with colored sugar on top … yum! There’s just something about colored sugar that is SO appealing. I think it conveys holiday happiness. Added this recipe link to the gingerbread/ginger recipes roundup on AGFD, Lisa. :-)

    Hope you are having good holidays, dear!
    Shirley

    • GlutenFreeCanteen says:

      Thanks, Shirley – have a great holiday. Sometimes, people (not naming names) have to hide the colored sugar around here when I make cookies b/c I can get carried away. I’m with you – I love the stuff on holiday cookies.

  2. Patty Jo Higgins says:

    My page will not print, the picture comes up over top of the printed recipe. Is there another way to access this recipe?

    • GlutenFreeCanteen says:

      Hi Patty – there was a glitch in the recipe thingy (software) of the blog when it updated early this morning. We have it fixed so you can read the page again, but to print, just do a copy and paste for now. They are working on the print function (good timing, huh?!). Unfortunately, the recipe software is out of our hands, but those folks are really good about getting their stuff back up quickly. So sorry about that. Terrible timing, I know.

  3. My daughters don’t like it when I mix red and green sugar together on the same cookie, so they will definitely approve of your keeping your colors separate here! I don’t think we can try any more cookie recipes this year, but have pinned this one for next year’s holiday baking.

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