Ginger Snaps Recipe

Name: Ginger Snaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/4 cup dairy-free, soy-free vegetable shortening; 1/4 cup granulated sugar, plus 2 tablespoons for rolling cookies in; 2 tablespoons light brown sugar; 2 tablespoons molasses; 2 tablespoons bitter orange marmalade; 1/2 teaspoon pure vanilla extract; 1 cup Basic Gluten-Free Flour Mix (page 19); 1/4 teaspoon xanthan gum; 1/4 teaspoon baking soda; 1/2 teaspoon cream of tartar; 1/8 teaspoon salt; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg

Servings: persons

1/4 cup dairy-free, soy-free vegetable shortening
1/4 cup granulated sugar, plus 2 tablespoons for rolling cookies in
2 tablespoons light brown sugar
2 tablespoons molasses
2 tablespoons bitter orange marmalade
1/2 teaspoon pure vanilla extract
1 cup Basic Gluten-Free Flour Mix (page 19)
1/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1
Preheat the oven to 350F.
2
Line two baking sheets with parchment paper.
3
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and 1/4 cup of the granulated sugar, mixing on medium speed until smooth and fluffy, about 1 minute.
4
Add the brown sugar, molasses, orange marmalade, and vanilla.
5
Mix thoroughly, 2 minutes.
6
In a separate bowl, whisk together the flour mix, xanthan gum, baking soda, cream of tartar, salt, ginger, cinnamon, and nutmeg.
7
Add the flour mixture to the shortening mixture and beat on low speed to combine, scraping down the sides of the bowl as necessary.
8
Using your hands, roll teaspoon-size pieces of dough into balls.
9
Pour the remaining 2 tablespoons of granulated sugar into a shallow bowl or plate.
10
Roll the balls in the sugar and place on the parchment paper.
11
Bake in the center of the oven for 14 minutes, until puffed into perfect little domes and just starting to crack.
12
Let cool for about 5 minutes on the baking sheets before transferring to a cooling rack to cool completely.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup dairy-free, soy-free vegetable shortening, 1/4 cup granulated sugar, plus 2 tablespoons for rolling cookies in, 2 tablespoons light brown sugar, 2 tablespoons molasses, and more.

Yes, Ginger Snaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger Snaps

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