The one cookie Kourtney Kardashian bakes every Christmas without fail? It’s the gingersnap, of course. Kardashian just shared her treasured recipe on her app and website, calling it “a must this time of year.” We have to agree — that heavenly, chewy ginger-molasses cookie tastes and smells like Christmas.
And because Kardashian’s family is gluten- and dairy-sensitive, her recipe is gluten-free and vegan. With the right ingredients, we think this cookie should be every bit as delicious as the original.
We can recommend a couple of vegan butters. Earth Balance is the most popular, but there’s also Miyoko’s Kitchen (founder Miyoko Schinner’s recipe for DIY vegan butter is a cult favorite), and Nutiva’s buttery coconut oil. For that matter, if you like the taste of coconut, regular coconut oil would work as well in this recipe.
There are many gluten-free flours on the market. If you want to make your own blend, though, there’s Minimalist Baker’s recipe for gluten-free flour or America’s Test Kitchen’s gluten-free flour. Of course, for cookies, you don’t need as much leavening as you would for cake or bread, so Angela Liddon of Oh She Glows often uses a blend of gluten-free oat flour with almond flour for cookies.
Kourtney Kardashian’s dairy-free, gluten-free gingersnaps recipe
Yields 36 – 48 cookies
- 1 cup vegan butter, room temperature
- 1/2 cup organic white sugar
- 1/2 cup organic light brown sugar
- 1/3 cup organic gluten-free molasses
- 1 organic cage-free egg, lightly beaten
- 2-1/4 cups all-purpose gluten-free flour
- 1-1/2 teaspoons organic baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons organic ground ginger
- 1/2 teaspoon organic ground cloves
- 1/2 teaspoon organic ground cinnamon
- 1/2 teaspoon organic ground cardamom
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon organic salt
- 1 cup organic ginger nibs
- 1/2 cup organic white sugar, reserved for rolling
- Using a hand mixer, combine the vegan butter with the sugars until smooth and fluffy.
- Add the molasses and egg, and mix to combine.
- In separate bowl, whisk together the dry ingredients except for the 1/2 cup of white sugar reserved for rolling.
- Add the dry ingredients and mix to combine.
- Fold in the ginger nibs and refrigerate for 1 hour.
- Preheat oven to 350 degrees F.
- Roll the dough into 1-inch balls, roll the balls in the reserved white sugar and place them on an un-greased cookie sheet 2 inches apart.
- Bake until golden, about 7 to 9 minutes.
Before you go, check out our slideshow below.