.jpg)
Cookie season is here! Whether you're sending or receiving, these ginger cookies will quickly become a favorite! My brother-in-law referred to them as one of his all-time faves the first time he tried one. Believe me- that is high praise!
In the fall, particularly around the holidays, I find myself craving ginger cookies. With a warm, spiced flavor they make the perfect sweet treat! And while they hopefully exist somewhere, I've never spotted gluten free ginger snaps at my local grocery store.
Now, a lot of ginger cookies call for cloves. I skipped this ingredient, mostly because I didn't have any, but they are AMAZING with or without it!
Go ahead- bake some this weekend. Then, share and spread the joy! They're crispy, but become soft when placed in an airtight container.
Bet you can't eat just one!
Ginger snaps go back to the early 1800s. Their name comes from German, meaning "to seize quickly." Today, they have that crispy "snap" when broken that we have come to know and love.
Not very much. They both contain many of the same ingredients. Gingerbread tends to be softer; while most ginger cookies are crispy. Traditional gingerbread uses sugar, while ginger cookies use molasses. And, of course, gingerbread often takes the shape of those cute little men.
Store in an airtight container for 4-5 days (if they last that long!) Note: cookies will soften a bit. Storing in a glass container can help to keep them crispier. You can also try one of these tips- How to Keep Cookies Crisp
These gluten free ginger cookies are soft, chewy, and a little crispy on the outside. With or without a glaze, the perfect holiday cookie!
Comment
Did you love this? Let us know!