![]() This is especially important for gluten-free cookies. Although, I seriously doubt they will last that long without being eaten!ĭo not store them in the refrigerator, or your gingersnaps will dry out. According to the USDA, cookies can be stored at room temperature for two to three weeks. Store your gingersnaps in an airtight container to maintain moisture. Depending on how far in advance you want to make them, you can store your make-ahead cookies at room temperature or in the freezer. Make Ahead TipsĬan I Make My Gingersnaps Ahead? Yes! You can make these gluten-free gingersnaps ahead. Place on prepared baking sheets and bake in the preheated oven for 10-12 minutes.īecause of the delicate nature of gluten-free cookies, allow the cookies to rest on the baking sheet for about two to three minutes before transferring them to cooling racks. Roll formed 1″ dough balls in the the sugar to coat. Place the remaining 1/2 cup of sugar in a small bowl. You can form the cookies by hand or optionally use a small cookie scoop. The cookies should be small, 1″ round, about the size of a walnut in its shell. To avoid the dough becoming sticky while you are forming cookies, split the dough in half, working with half at a time and keeping the remaining chilled dough in the fridge. Prepare baking sheets with parchment paper or silicone baking mats. Refrigerating the dough for an hour will make it easier to work with when forming cookies and rolling them in sugar. ![]() Gluten-free cookie dough is stickier than traditional dough. This is where an electric hand mixer or stand mixer comes in handy.Ĭhill dough for one hour in the refrigerator. The extra mixing will provide better structure and allow the gluten-free flour to absorb a little more liquid. Overmixing is a concern with regular flour, but not so with gluten-free flour. Mix the dough for a few minutes after combining all ingredients. Tips for Working with Gluten-Free Cookie Dough Blend well.Īdd gluten-free flour and mix. Also add baking soda, salt, ginger, cinnamon, cloves, and nutmeg. If you want to splurge on a stand mixer, it is such a pricey kitchen appliance that it’s worth holding out for Black Friday, Prime Day, or a holiday weekend like Memorial Day, Fourth of July, Labor Day, or Presidents Day.Īdd xanthan gum (if not already in your gluten-free flour). I spent a little extra to get this KitchenAid hand mixer because the aqua color makes me happy, but any electric hand mixer will do the job perfectly well. These are especially important features when working with gluten-free dough.įor gluten-free baking, it is worth investing in an electric hand mixer because of the extra mixing involved to get ideal results with gluten-free batter and dough. Even if you aren’t avoiding dairy, for best results, do not use butter in this recipe.Īdditionally, vegetable shortening or margarine will produce a cookie with more structure and a softer texture. Do not use real butter, which will make the gingersnap cookies greasy. Use shortening, margarine, or a mix of the two. Great news! The original recipe already excludes dairy, so no worries here about giving up any flavor by using vegan butter in this recipe. Speaking of dairy-free… Gluten-Free and Dairy-Free Gingersnaps ![]() If you have a dairy-free diet, be sure to verify the ingredients of your gluten-free flour. Plus, it does not have the grittiness you sometimes find in gluten-free flours. I personally like the addition of sorghum and a vitamin and mineral blend in this flour. You’ll get exceptional results with King Arthur Gluten-Free Measure for Measure Flour. If you are using a different gluten-free baking flour blend, check the ingredients and be sure to add xanthan gum per the recipe directions, if your flour does not already contain it. The above flours all contain xanthan gum, used as a binder, which is important for gluten-free baking. I use and recommend the following (in order of my personal preference): King Arthur Gluten Free Measure for Measure Flour, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, and Cup4Cup Gluten Free Multipurpose Flour. The recipe works best with a cup-for-cup gluten-free, replacement flour. Selecting Your Gluten-Free Flour for this Gingersnap Recipe Ground spices: ginger, cinnamon, cloves, and nutmeg.Xanthan gum (omit if already in your gluten-free flour).If you have a gluten-free home, you probably already have most of these ingredients in your kitchen: Some of the links on this post are affiliate links. ![]()
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