Snap! Our Gluten-Free Gingersnaps - the Best Ever!

Tuesdays with Nana - Bake a Cookie Day

Today, we baked Gingersnaps, gluten-free gingersnaps. Decidedly the best gingersnap cookies any of us have ever eaten. Seph helped with gathering and blending the ingredients and mixing the dough, but both helped with rolling them in granulated sugar before baking.

Papa photobombed us while the gingersnaps were cooling, then tried to snitch one from off the cooling racks before we had a chance to test them ourselves. We caught him red-handed in the kitchen and made him put his cookie back, and wait five more minutes until our "Cookie Party" with Mama.

 We all watched as Mama dunked her gingersnap in coconut milk. Mama said, "Nice and crispy, lots of flavor... the best gluten-free gingersnap cookie I've ever had!"

Sephira and Leif thought the cookie dough had such great taste, they quickly dunked their cookies into rice milk, goggling them down posthaste. They didn't fall apart; crispy on the outside with the slightest bit of chewiness in the center. Perfect!

 

Even Papa agreed that he'd never tasted a finer gingersnap cookie, and well worth the wait.

You too can enjoy our Best-Ever Gingersnaps Cookies!

Ingredients

3/4 cups Butter or Earth Balance (our non-dairy preference)

1 cup Sugar

1/4 cup Molasses

1 Egg

2 cups Effie's All-Purpose Gluten-Free Flour

1/4 teaspoon Salt

2 teaspoons Baking Soda

1 teaspoon ground Cinnamon

1 teaspoon ground Cloves

1 teaspoon ground Ginger

Directions

1. Cream together the butter and sugar.
2. Add the molasses and egg; beat well.
3. In another bowl, using a fork, thoroughly blend the flour and dry ingredients.
4. Add the dry mixture to the butter mixture, and mix until a well-blended doughy consistency.
5. Roll the gingersnap dough into small balls (heaping teaspoon), then coating with granulated sugar.
6. Place the sugared, gingersnap dough balls two inches apart on a greased baking sheet or on a Silpat baking mat (our preference). 
7. Bake in a 375-degree oven for 10-12 minutes. Our's baked for 11 minutes and were perfect.
8. Slide them off the Silpat onto cooling racks.

Enjoy! And don't forget to dunk!

Think what a better world it would be if we all, the whole world, had cookies and milk about three o'clock every afternoon and then lay down on our blankets for a nap. - Barbara Jordan