Hey friends!
The holiday baking season is here! Yahoooooooooooo!
I am a big fan of ginger snaps so I tried my hand at a low FODMAP and gluten free version!
First try, was a major fail. The cookies were all flat and the cookie tray looked like it had one massive cookie on it! Oops!
But, I tried again! And the second time was a charm!
These frosted gingersnaps are super yummy and easy to whip up. As an added bonus, the dough freezes well. I made one sheet of cookies and froze the rest of the dough for later.
What’s your favorite holiday cookie?
Here’s the recipe!…And cheers to a happy cookie season for you and your sensitive belly.
Holiday Ginger Snaps (low FODMAP & gluten free)
November 28, 2018
Category
Low FODMAP Desserts & Other
Ingredients
- Makes about 40-50 cookies; serving size 2 cookies
- 1 stick butter, at room temperature
- 2/3 cup plus 2 tablespoons sugar
- 1 large egg
- 1/4 cup molasses
- 1 cup Gluten free flour blend (I used Bob's Red Mill 1 to 1 GF baking flour)
- 1/2 cup buckwheat flour
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 2 teaspoons baking soda
- Buttercream frosting: optional
- 4 tablespoons butter, room temperature
- 1 cup confectioners sugar
- 1/2 teaspoon vanilla
- 1-2 teaspoons milk of choice
- Decoration: white nonpareils
Instructions
- Preheat oven to 350 degrees F
- Prepare two cookie sheets with parchment paper.
- In medium bowl, cream 2/3 cup sugar and butter with spoon.
- Blend in egg and molasses into mixture.
- Add in gluten free flour blend, buckwheat, ginger, cinnamon, cloves and baking soda, until thick and creamy.
- If desired, place remaining 2 tablespoons sugar in small dish to top rolled cookie dough balls.
- Roll dough into small balls, about the size of a melon ball or large marble. If desired, dip one side of dough into sugar. Place dough sugar side up on baking sheet. Leave about 2 1/2 inches between cookies.
- Bake for 6 minutes.
- Let cool.
- If desired, make buttercream frosting. Beat together butter, sugar, vanilla and milk until creamy.
- Frost each cooled cookie with small rounded dollop of frosting and top with nonpareils, if desired.
Amy
Thanks Kate! These look delicious and I love that they include Buckwheat flour for an added boost of nutrition.
Lorrie Bryant
Katie:
My daughter recently had to move to a low FODMAP & gluten free diet. She sent me this recipe to make ginger snaps for her as I always make them for Christmas. I followed your recipe exactly, even down to Bob’s Red Mill 1 to 1 GF baking flour. Unfortunately, I found the dough to be VERY sticky and challenging to roll into balls. The cookies went very flat and I am not sure they are going to be fit to eat. I am wondering if any of the measurements are incorrect. Is more than 1 cup of flour required?
katescarlata
Sorry you had a problem with the cookies. A few things to troubleshoot here: Did you use a dry measuring cup to measure the flour? And did you remember to use the buckwheat flour too? The dough should have been slightly sticky but you should have been able to roll into a small ball. If you made the cookies into large balls they may have flattened out a bit too much too. This is hot a hard cookie–like a traditional store bought ginger snap–but rather a slightly hard on the edge with a soft center cookie.
Amy
I just wanted to say that I made these last weekend and they were a huge success. I’ll probably be making more again before the holidays are done! I used the Bob’s 1 to 1 and also used the Buckwheat flour. The dough was sticky, but not so much so that I couldn’t roll it into small balls. I dipped mine in sugar, but did not use frosting. I think frosting would have made them “too sweet” for my taste. I really liked the soft center.