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Freezer Food Friday – Ginger Snap Cookies

September 23, 2011 by angelaskitchen

It is starting to cool off and the leaves are beginning to change.   I have got a hankering to bake with cinnamon and ginger.  It must be time for Ginger Snaps.  Enjoy!

Printable freezer labels for Ginger Snap Cookies.

Printable recipe cards for multiple batches of  Ginger Snap Cookies.

Gluten & Dairy Free Ginger Snap Cookies

Angela Litzinger at angelaskitchen.com
Print Recipe Pin Recipe
Course cookies, dairy free, Dessert, gfcf, gluten free

Ingredients
  

  • 1 cup packed dark brown sugar
  • 3/4 cup shortening I use an organic palm shortening
  • 1 large egg
  • 1/4 cup molasses
  • 2 1/2 cup gluten free bean flour blend or 9 T garbfava flour, 5 T sorghum flour, 13 T corn starch, and 13 T tapioca starch
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground dry ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • about 1/2 cup sugar for rolling sugar

Instructions
 

  • Cream together brown sugar and shortening. Add egg and molasses and blend well. In another bowl whisk together gluten free flours, xanthan fix, baking soda, cinnamon, cloves, and salt. Mix the dry ingredients into the wet mixture. Mix well. Cover dough and chill for 1 hour to overnight.
  • When dough is chilled, roll the dough into balls using 2 teaspoons of dough per ball. Roll the ball in the sugar. Bake in a preheated 350 degree oven for 10 to 12 minutes. They will be puffed when just out of the oven, but will flatten in a minute or so. Allow the cookies to set for a couple of minutes on pan until they have set up a bit, then use a thin spatula to move then to a cooling rack. For smaller cookies (1 1/2″ cookies) use 1 teaspoon of dough per cookie and bake for 6-8 minutes.
  • To Freeze: Allow cookies to cool completely. Package in a freezer safe container using waxed paper or parchment to separate the layers of cookies.

Filed Under: Desserts & Treats, For the Freezer, Freezer Food Friday, GFCF, Gluten Free, Gluten Free-zer Friday Tagged With: cookie, cookies, Dairy Free, Freezer cooking, GFCF, ginger, Gluten Free, gluten free dairy free, molasses, OAMC, Recipe, Snack

Previous Post: « Blast from the past: Pumpkin Streusel Bars
Next Post: Menu Plan Monday – September 26, 2011 »

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Comments

  1. Heather

    May 9, 2013 at 5:14 am

    Hi, boy have you tried these with only tapioca starch (no cornflour) or substitute? We are also cornfree and my boy loves his gingernuts.
    • angelaskitchen

      June 1, 2013 at 4:48 pm

      I have used arrowroot and potato starch in this to replace the corn, but not tapioca. However, I do think it should work. Let me know if you try it an how it worked for you.

Trackbacks

  1. Weekly Gluten-Free Roundup – October 2, 2011 « Celiac Kitchen Witch says:
    October 2, 2011 at 3:02 am
    [...] Cranberry Cookies (V) from Laura at Gluten-Free Pantry.Fudgy Brownies from Simply Healthy Living.Ginger Snap Cookies from Angela at Angela’s Kitchen.Grain-Free Apple Pear Tart with Riesling and Cardamom from [...]
  2. Menu Plan Monday – December 5, 2011 | Angela's Kitchen says:
    December 5, 2011 at 7:05 am
    [...] far, I have baked (and have in my freezer) Candy Cane Cookies, Gingersnap Cookies, and Pumpkin Cookies.  I have some mini Cardamon Almond Muffins and Lemon Pound Cake in the [...]
  3. Gluten & Dairy Free Christmas Cookie Countdown – Day One says:
    November 10, 2012 at 8:21 pm
    [...] the first day of Christmas my true love gave to me…  Gluten Free Dairy Free Ginger Snaps!  I will be making a double batch.  A couple will go into the cookie jar, but the remainder will [...]
  4. Gluten Free Dairy Free Pecan Tassies GFCF says:
    November 14, 2012 at 7:21 pm
    [...] is the second cookie in my Gluten Free Dairy Free Cookie Countdown.  The first was Ginger Snaps.  Join me each Saturday and Wednesday until Christmas for a different cookie until we have 12 [...]
  5. Gluten Free Dairy Free Pecan Tassies GFCF says:
    November 14, 2012 at 7:21 pm
    [...] is the second cookie in my Gluten Free Dairy Free Cookie Countdown.  The first was Ginger Snaps.  Join me each Saturday and Wednesday until Christmas for a different cookie until we have 12 [...]
  6. Gluten & Dairy Free Christmas Cookie Countdown 2012 says:
    November 15, 2012 at 8:27 am
    [...] Gluten Free Dairy Free Ginger Snaps.  I will be making a double batch.  A couple will go into the cookie jar, but the remainder will be divided into thirds.  One third will be packaged for Thanksgiving, one third for Christmas, and one third will be packaged up for gift cookies. [...]
  7. Gluten-Free Weekly Menu Plan & Holiday Cookies says:
    December 2, 2012 at 11:05 pm
    [...] then rolling in cinnamon sugar, and slightly flattening with fingers before baking. I also made Angela’s Ginger Snaps, which turned out perfectly! I liked them fresh and chewy. If you like them crisp and snappy, then [...]
  8. Menu Plan Monday – February 18, 2013 says:
    February 18, 2013 at 7:00 am
    [...] Chicken and Veggies, Gingerbread, Gingerbread Cake, Mandarine Orange Chicken, Ginger Snap Cookies, Peanut Butter Marinade, Moroccan Chicken Tagine, Spiced Apple Pancakes, Bombay [...]
  9. Gluten-Free Turkey & Weekly Menu Plan says:
    November 24, 2013 at 11:34 pm
    [...] Day – I’m taking Ham, Apple Crumb Pie, and Gingersnap Cookies to the family [...]

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