I don’t know why I decided to make ginger snaps to celebrate the Super Bowl. A football is brown and these cookies are brown? These cookies are hearty like our football player friends? Regardless of my reasoning, the ginger snaps were a hit and a snap to make. Get it? A snap?! Onward to the cookies!
Gluten-Free Ginger Snap Ingredients (will make approximately 36 cookies)
- 1 bag Jules Gluten Free™ Graham Cracker/Gingersnap Mix (includes 1 bag of brown sugar & one bag of GF flour ingredients)
- 1 tsp pumpkin pie spice
- 3/4 cup coconut oil
- 1/4 cup molasses
- 1 tsp vanilla extract
- 2 cups of powdered sugar
- 1 tsp of vanilla extract
- 2 tbsp of milk
- 2 dashes of pumpkin pie spice
- An orange for zesting (optional)
Beat the sugar and coconut oil together until creamy. Next, mix in the molasses and vanilla extract. Slowly add the flour and the pumpkin pie spice until fully incorporated. Chill the dough in the refrigerator for approximately 30 minutes or until cold.
While the dough is chillin’ (straight chillin’) preheat the oven to 325 degrees and prepare the glaze. To create the glaze beat together all the glaze ingredients except for the orange zest.
When the dough is cool, roll the cookies into quarter-size balls and smush down on a buttered cookie sheet with a fork. Bake for 20 minutes. Cool snaps on a cookie rack and glaze. Get crazy and zest a little orange on top. You deserve it.