Thin Gluten Free Gingersnaps Or Spiced Wafers Recipe Perfect Spicy Chewy Crisp Cookiegfjules

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GINGERSNAP COOKIES (THIN & CRISPY)



Gingersnap Cookies (Thin & Crispy) image

Yummy gingersnap cookies for those who like them thin and crispy. A modification on a recipe from SimplyRecipes.com. Prep time includes freezing time; amount of cookies produced will depend on how thinly they are sliced.

Provided by strawberrybird

Categories     Dessert

Time 8h15m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter, softened
1 1/4 cups sugar
1/4 teaspoon vanilla extract
1 egg
1/4 cup molasses
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 pinch ground black pepper

Steps:

  • Beat butter and sugar together until light and fluffy.
  • Add vanilla and eggs and mix until well blended.
  • Add molasses and mix until well blended.
  • Sift remaining ingredients together in a separate bowl.
  • Add dry ingredients to butter mixture in two batches, stirring until just combined.
  • Line a mini loaf pan with plastic wrap or aluminum foil, or use a foil baking pan. Pack dough tightly into the pan; use your hands, it's easier. Cover dough and place in freezer overnight.
  • Remove from freezer and pan and unwrap dough. Slice the dough brick into thin slices, no more than 1/8 inch. This can be kind of a pain; a wire cutter is the easiest, if you have one.
  • Place slices on parchment lined cookie sheet or silicone baking mat, 1 inch apart. Bake at 350 until edges turn dark, 7-12 minutes depending on the thickness of the cookies.

CRISPY GINGERSNAPS



Crispy Gingersnaps image

A thin, spicy gingersnap cookie.

Provided by Larry Goldsmith

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 22m

Yield 36

Number Of Ingredients 9

¾ cup shortening
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon ground ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
  • Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 12.7 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 105.2 mg, Sugar 6.9 g

GLUTEN-FREE GINGERSNAP COOKIES



Gluten-Free Gingersnap Cookies image

I decided to squeeze in one more holiday cookie recipe before the New Year! These gluten-free gingersnaps are the best cookie I've ever made, and I might even go as far to say my new favorite cookie of all time! They are made with nut and oat flours and pack a serious flavor punch, thanks to tons of spices and fresh ginger! When I think about the perfect cookie, I think crispy outside and soft inside. These are exactly that!

Provided by Isabel Carlisle Storolis

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h30m

Yield 25

Number Of Ingredients 18

¾ cup unsalted butter, softened
½ cup brown sugar
½ cup unbleached cane sugar
1 egg
¼ cup blackstrap molasses
1 teaspoon vanilla extract
1 cup oat flour
½ cup almond flour
⅓ cup coconut flour
1 (1/4 inch thick) slice fresh ginger, grated
1 tablespoon ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ cup unbleached cane sugar, or as needed
½ teaspoon ground cinnamon, or as needed
¼ teaspoon ground nutmeg, or as needed

Steps:

  • Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.
  • Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it's chilled.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  • Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
  • Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd as they will flatten and spread.
  • Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 13 g, Cholesterol 22.1 mg, Fat 7.6 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 57.2 mg, Sugar 7.9 g

GLUTEN FREE GINGERSNAPS



Gluten Free Gingersnaps image

Make and share this Gluten Free Gingersnaps recipe from Food.com.

Provided by All about pies in W

Categories     Dessert

Time 1h15m

Yield 6 dozen

Number Of Ingredients 10

1 cup cane syrup (Roger's brand preferred)
1/2 cup canola oil
1/3 cup white sugar
2 3/4 cups rice flour
1/4 cup potato starch
2 tablespoons chickpea flour
1/2 teaspoon baking soda
1 1/2 tablespoons ginger powder
1 teaspoon salt
1/2 teaspoon guar gum or 1/2 teaspoon xanthan gum

Steps:

  • Preheat oven to 350F and lightly grease cookie sheets.
  • Heat cane syrup to the boiling point in a pan on stove or in large glass measuring cup in the microwave.
  • In large mixing bowl add:.
  • 1/2 cup canola oil.
  • Pour boiling syrup over oil.
  • Let cool.
  • Sift and stir in in the dry ingredients.
  • Make small balls and place on prepared cookie sheets.
  • Flatten out with rice floured fork or rice floured glass bottom.
  • Pressing to desired thickness (I like mine quite thin as this is a crunchy cookie!).
  • Bake until well browned, about 10 to 12 minutes, depending on your oven.
  • Remove from pan while warm and let cool on cooling rack.

Nutrition Facts : Calories 650.5, Fat 19.4, SaturatedFat 1.6, Sodium 552.4, Carbohydrate 113.2, Fiber 2.6, Sugar 47.5, Protein 5.3

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