#Recipe ginger snap cookies how to#

If you are adding any icing or frosting, you’ll want to refrigerate within a couple hours rather than days. Store them in the fridge for up to a week.Keep them in an airtight container on the counter or in the pantry for a few days.Jump to Recipe Soft and Chewy Gingersnap Cookies infused with molasses, cinnamon, and cloves. Ingredients 1 cup (120 g) whole wheat flour 1 cup (125 g) all-purpose flour 1 Tablespoon ground ginger 2 teaspoons baking soda 1 teaspoon Winter Spice. In the mixing bowl of a stand mixer, add butter, margarine, sugar, eggs, and molasses, and mix until smooth and creamy. In a large mixing bowl, combine the flour with baking soda, salt, cloves, ginger, and cinnamon. Gluten-free ginger snap cookies are just as easy to store as they are to make. Posted on NovemUpdated on Decem113 Comments This post may contain affiliate links. Preheat the oven to 350☏/180☌, and line 2 cookie sheets with parchment paper or Silpat silicone mats.

#Recipe ginger snap cookies how to#

How To Store Gluten-free Ginger Snaps Cookies

Light Brown Sugar: If you want to use dark brown sugar, you can. This is needed for the best texture.Īlso, make sure to pack the cookie dough into your cookie scoop, otherwise they’ll crumble.įlatten them with the palm of your hand or the bottom of a glass, like this: Ingredient Notes Unsalted Butter: Using softened butter will help it combine with all the other ingredients much easier.

You can add 1/4 tsp xanthan gum to the recipe if you want chewier cookies.Įither way, the key to making gluten-free ginger snaps with almond flour is to use the blanched, finely ground type of almond flour.

Ginger snaps will spread out while baking, so make sure to spread the dough balls out and dont crowd the baking sheet. Rolling the balls of dough in granulated sugar helps give them those crackly tops.

Eat the low carb ginger snap cookies while they are still warm. I use a 2-inch cookie scoop, then roll the dough in the palms of your hands to form balls.

Allow the cookies to set for 15 minutes on the tray.

Don’t let the cookies get quite as dark. Bake for about 11 minutes until the cookies are golden brown.

Light colored, shiny metal baking sheets work best for this recipe (and most cookie recipes. How to make gluten-free ginger snaps soft: Preheat your oven to 350° F and line 2 large baking sheets with parchment paper.