Gluten-free Goodie of the Week: Iced gingersnap cookies

These classic cookies that you might fondly remember snapping up as a kid are sure to please (and so simple to make). The ginger and cinnamon make them perfect for serving (or giving away) during the winter holidays — these crunchy cookies don't disappoint. Iced gingersnap cookies are a crowd-pleasing favorite!

Iced gingersnap cookies

Yields 4 dozen

Ingredients:

For the cookies

• 2-1/3 cups gluten-free, all-purpose flour (or try this SheKnows recipe for gluten-free baking flour blend)
• 1 cup brown sugar, packed
• 1/4 cup molasses
• 3/4 cup shortening
• 1/8 cup water
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger

For the icing

• 1 cup gluten-free confectioners' sugar (plus a bit extra)
• 3 tablespoons lemon juice (plus a bit extra)

Directions:

For the cookies

1. Preheat your oven to 350 degrees F. Either lightly grease baking sheets, or line them with parchment paper and set aside.
2. In a medium bowl, cream together the brown sugar and shortening. Add the water and molasses. Don't worry if the water and molasses don't thoroughly combine.
3. In a separate bowl, add the flour, baking soda, salt, cinnamon and ginger, and whisk together.
4. Slowly add the flour mixture to the brown sugar mixture and blend until a dough forms.
5. Form one-inch balls with the dough and place them on the baking sheets. About one dozen should fit on a standard cookie sheet. Flatten the balls with a spatula.
6. Bake for 8-12 minutes. If your oven runs hot, bake for about 8 minutes. Otherwise, you can go up in baking time.
7. Remove from the oven and let them sit for about a minute, then transfer them to a wire rack to cool completely.

For the icing

1. Mix the confectioners' sugar with the lemon juice and stir with a spoon until a thick icing forms.
2. Apply to completely cooled cookies with your finger and spread it around the top of the cookie.
3. You may need to add either a bit more confectioners' sugar and/or lemon juice to the mixture, depending on how thick you ice your cookies.

These cookies store well in airtight containers.

More Gluten-free Goodies

Individual mixed berry pecan crisps
Raspberry scones with lemon drizzle icing
Brownies with caramel, almond and sea salt frosting