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It’s that gingersnap time of year again! Or maybe you’re like me and you’d choose a gluten free gingersnap any time of year? There’s just something about that spicy flavor combo that has me going back for more every time. And this recipe makes it all possible!
The absolute easiest way to make amazing snappy gluten free gingersnaps for munching or for pie crusts is to mix up a bag of gfJules™ Graham Cracker/Gingersnap Mix. Just use molasses in place of honey or agave, and add the yummy ginger and clove spices!
But if you’re looking for a soft and chewy gluten free gingersnap (or molasses cookie), this recipe is for you!
Just look at how puffy and soft these cookies look? They light but full of holiday flavor.
Seriously, is there anything that fills you with holiday cheer like a soft and delicious, spicy and aromatic gingersnap? I could literally (and figuratively) eat these all. day. long.
Sweet cinnamon, cloves, ginger and of course molasses all wrapped up in a moist and chewy cookie rolled in sugar. Yep. Pretty much my favorite cookie memory and I’m so glad to have them back, gluten free!
You won’t be disappointed by my gluten free gingersnaps recipe, whether you use my easy mix or bake from scratch — in fact, you may want to double the recipe so you have enough to share. The neighbors will come knocking when they smell the spices wafting from your kitchen!
If you prefer a thin gingersnap, check out my gluten free ThinGersnaps recipe! (Thin Gluten Free Gingersnaps, for those who want the official name!).
Beat together shortening, butter, molasses and sugar in one large mixing bowl until lighter. Add egg (or substitute) and vanilla, mixing until integrated well.
If making from scratch, whisk together all dry ingredients in a separate bowl. Slowly stir the dry mixture into the first bowl, adding spices at this time if baking from my mix. Add water while mixing in dry ingredients to help keep the dry ingredients from puffing out of the bowl and getting all over your mixer. The dough should be wet enough, once mixed, to easily form balls without being wet or crumbly.
Preheat oven to 350º F for static ovens, 325º F for convection.
Roll small spoonsfulls of dough gently between your palms then roll in a small bowl of sugar. Place on parchment-lined baking sheets, one inch apart to allow for some spread.
Bake for 9 minutes (longer for larger cookies); the cookies should have puffed a bit and mounded but not browned or become crispy. Remove and allow to cool for 5 minutes before removing gently to wire racks to fully cool.
I hope you love these as much as we do! Dipping them in hot apple cider is one of my favorite ways to enjoy them. How about you?
And don’t forget that they make great gluten free pie crusts, too!