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!
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.
- 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
- 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.