If there is a cookie that my husband loves a lot more than the other cookies, it is the gingersnaps. Having one or two ginger cookies with a cup of tea is his favorite morning routine. Slightly crisp on the outside, soft inside, with just the right amount of spice and sweetness, I know you’ll fall in love with these ginger cookies as well. Not just during the holidays, but all year long!
You can watch the video of how I make these over on my YouTube Channel.
Ginger cookies are just what they sound like – a cookie flavored with enough ginger plus some spices and that snap when broken. The taste and texture of these cookies is truly unique. After trying many different variations, I finally created the ideal ginger cookie recipe that my husband likes. I use powdered ginger, cinnamon and cloves with the correct dose, to ensure the right amount of aroma and flavor, and there is just enough molasses to bring it all together without being overpowering. In addition to ginger and molasses flavor, these cookies have black pepper in them that make these cookies even better!
They are very similar to gingerbread cookies. The only thing that might be better than the taste of these cookies is how easy they are to make. Chilling the dough isn’t required, so as a result you can whip these cookies up in no time. They can be enjoyed in many ways , dip them in milk, accompany them with a cup of steaming hot tea or coffee or top the broken ginger cookies as topping for ice cream. If desired, top them with a dollop of whipped cream to eat as a snack.
They can be stored at room temperature for several days in an airtight cookie jar or tin.Their slightly spicy taste makes them perfect for the holidays or any time you want a spiced ginger cookie. They travel well, so making them ahead for gift-giving or cookie exchanges is a great option.
I hope you give these a try. You can save or screenshot the recipe card below for when you’re ready to make these and also watch the video. And when you make it kindly post your image on social media with the hashtag #simpleglutenfreekitchen and leave a comment below. It will be super helpful to me and other readers.
Ingredients
- 2 cups GF flour (I used (1 cup) 115 g oat flour +(1 cup)140 g BRM 1-1 baking flour)
- 1/2 cup butter at room temperature
- 1 egg, at room temperature
- 2 tbsp molasses (I have tested with fancy and cooking molasses)
- 1/2 cup white granulated sugar
- 1 tbsp maple syrup
- 1 tbsp ginger powder
- 1 1/2 tsp baking soda
- 1/2 teaspoon ground cinnamon
- 1/3 teaspoon ground cloves
- 1/8 teaspoon salt
- 1/2 tsp black pepper
- About 1/3 cup golden granulated sugar for rolling
Instructions
- Preheat oven to 350 degrees F.
- Cream together the butter, sugar, egg, molasses and maple syrup. Beat with an electric mixer until smooth.
- In another large bowl, sift the flour, cinnamon, ground cloves, baking soda, salt, black pepper, and ginger powder. Stir it well.
- Pour the dry mixture (in 2-3 parts) into the wet mixture until just incorporated.
- Place 1/3 cup granulated sugar in a shallow dish. Scoop the cookie dough into 1 tablespoon balls using a cookie scoop or two spoons. The dough will be sticky, but there is no need to chill it.
- Roll in the sugar until coated, then place on a baking sheet lined with parchment paper or silpat. Leave 2 inches between the cookies as these will spread considerably.
- Press them down a bit gently to flatten (check my video on YouTube).
- Bake the cookies for 15 minutes or until they look crackled on top (sometimes they don't, I am not sure why). They should not look wet at all. Take them out of the oven and allow to rest on the cookie sheet for 5 minutes. Move them to a cooling wrap and allow to cool completely.
Bringing these ginger cookies to Angie’s Linky Party @ Fiesta Friday, co hosted by Pauline @ Beautiful Voyager.
angiesrecipes
I love how they turned out and glutenfree is another bonus. What is BRM?
Balvinder
BRM stands for Bob’s Red Mill.
marcela
I love ginger cookies!….this Christmas I didn’t make it since I’m testing new recipes for panettone….I want some for my tea!!…..Abrazotes, Marcela
Judee
They look so festive and delicious. Perfect for the holidays!
Pauline McNee
We love ginger biscuits, and these sound perfect, similar to our gingernuts, but perhaps even better.
Beautiful Voyager @ Pauline
Absolutely love this cookie recipe! Thanks for joining us at the Fiesta Friday!
Chach
Carol,
Have you ever tried rolling this dough out to make gingerbread cookies??
Balvinder
Never because I know the dough is soft.