Nothing says Christmas to me quite like the smell of cookies baking. Very specific cookies in fact – Gingersnap cookies & Shortbread.
I remember being a little girl sneaking into the freezer and sneaking out the frozen shortbread cookies and just letting them melt in my mouth. Looking back, my Mom knew they were being taken (she’s not dumb, despite what I thought when I was 14) but gave me grace and didn’t comment on it.
As I grew older, I developed my own love for being in the kitchen and my passion for baking began. Gingersnaps quickly became my favourite Christmas cookie to bake and over the years, as the recipe has evolved, they’ve become the most requested Christmas cookie I bake.
They’re Audrey’s favourite cookie this time of year and I knew, when Celiac disease arrived that I was going to need to find a way to continue making her gingersnaps.
2 years and a lot of experiments later I have finally arrived at a recipe that I think is near perfect. In fact, the way my girls ate them and the comments (or rather noises) coming from them have christened these cookies, near to cookie heaven.
Rich & molasses-y, sweet, crisp edges and soft centers, these are lovely. They are also standing up quite well to time. They’re not drying out nor are they getting moldy – which if you’re living the gluten free life you’ll know is a HUGE win! They also freeze super well.
So, in true recipe success fashion, here we are to share! Please note that at the BOTTOM of the recipe, I will have the adjustments you can make to turn this recipe into a wheat version for your family & friends.
Give these guys a try and then comment to let me know what you think! And don’t forget if you decide to take a photo and post them in social media to tag me & to use the hashtag #ofsbakes
- 3/4 Cup of Butter, room temperature!
- 1 Cup of Granulated Sugar
- 2 Eggs
- 1/2 Cup of Molasses
- 2 1/2 Cups of Gluten Free Flour (see note)
- 2 tsp of Baking Soda
- 2 tsp of Ground Ginger
- 1 HEAPING tsp of Cinnamon (don't skimp on cinnamon)
- 1 tsp of Salt
- Additional Granulated Sugar for rolling
- Pre-Heat Oven to 350°F & line 2 cookie sheets with parchment paper
- Cream together butter & first granulated sugar
- Whip in both eggs and cream until light & fluffy
- Add molasses, mix well
- SIFT together flour, baking soda, ginger, cinnamon & salt in a separate bowl (a MUST do)
- Gradually add the flour mixture to your wet ingredients and blend well
- Cookie dough will be sticky - that's OK! Gluten free flour is thirsty flour, it will thicken as it stands
- Place the entire bowl in the fridge for 1/2 an hour or the freezer for 10 minutes to firm up dough
- Place additional sugar on a large dinner plate (start with 2 tbsp add more if needed)
- Wet hands SLIGHTLY, scoop 1 tbsp of dough into hands, roll into a ball & roll that in sugar
- Place sugared dough onto cookie sheet leaving space for them to expand
- Gently press a SMALL finger imprint into the top of each dough ball & sprinkle on additional pinch of sugar
- Bake for 10-15 minutes or until cookies have crackled & edges appear firm.
- These cookies sometimes appear a little "damp" even when they're done. The crackles are your sign they're ready to come out (or nearly ready)
- Let cool on pan for 5 minutes then remove to cooling rack
- We love the President's Choice gluten free all purpose flour or Better Batter GF Flour for these cookies. OR we whip up the Mock Better Batter flour from Gluten Free on a Shoestring (http://glutenfreeonashoestring.com/gluten-free-flour-blends-what-you-need-to-know/)
- If your flour blend does not contain xanthan gum, make sure to add in 1/2 tsp of xanthan gum to this recipe. You NEED the binder
- WHEAT VERSION: Reduce to 1 Large egg or 1 medium egg + 1 egg white & increase flour to 2 1/2 Cups plus 2 TBSP of flour
- Save left over sugar from rolling cookies to add to oatmeal. It makes a yummy gingery, holiday topping to a bowl of hot cereal.