gluten-free * nut-free * dairy-free
Gingersnaps are the hands-down favorite cookie among my family.
This recipe revamps a time-honored family recipe for crunchy-but-chewy-on-the-outside, soft-on-the-inside, gingerly-spicey cookies that don’t last too long around here!
- 1 cup coconut oil
- 1 1/2 cup sugar
- 2 eggs
- 2 2/3 flour
- for gluten-free option: Use same measurements of your choice of gluten-free all-purpose flour.
- 2 teaspoons cream of tartar
- 1 teaspoon soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons cinnamon
- Preheat oven to 400º.
- In mixer, cream eggs, coconut oil, and sugar.
- In large bowl, stir together flour, cream of tartar, soda, and salt.
- (Actually, the recipe from which I adapted this variation says to sift the ingredients, but as I do not own a sifter, I just stir with a slotted spoon. It’s been working just fine all these years.)
- Add flour mixture to creamed sugar mixture in mixer.
- Blend until a soft dough is formed. The dough will be a bit crumby and will pretty quickly form a ball shape.
- Chill dough in refrigerator for 20 minutes (or however long–overnight is fine too!).
- You could actually skip the chilling process, but the chilling does help to shape the cookie.
- On a plate, mix together the sugar and cinnamon for the cooking coating.
- Once dough is chilled, roll dough into balls about the size of a walnut.
- Roll balls in cinnamon-sugar mixture and place on cookie sheet about 1-2 inches apart.
- Flatten slightly using the bottom of a drinking glass. Press lightly.
- Bake for 8-10 minutes.
- Let cool on cookie sheet for 1-2 minutes then remove to cooling rack.
- Makes about 2 dozen.
- If you have food allergies or dietary restrictions, be sure to carefully read the labels for all ingredients, including condiments and spices. For example, some brands of ingredients (especially sauces, salsas, etc.) may contain gluten and/or soy and/or fish/shellfish and/or carrogeenan (a seaweed-derived food additive difficult for some people to tolerate).