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Gluten-free Goodie of the Week: Iced gingersnap cookiest

Getting ready to make cookies for an upcoming gathering or the holidays? Try this easy recipe for classic iced gingersnap cookies.

Gluten-free Goodie of the Week: Iced Gingersnap Cookiest

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

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Yields 4 dozen


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)


Gluten-free Goodie of the Week: Iced Gingersnap CookiestFor 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

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