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Holiday Recipe: Ginger Snap Cookies

cookies on a white table

Spicy. Sweet. Classic. Crispy. Yummy. Are all words that I use to describe the delicious cookie that is a ginger snap. A fall-winter favorite, I have the best memories as a kid of dunking my ginger snaps into a cold glass of milk. Fast forward to now making them at home accompanied with a cold glass of plant based milk, I’m sharing this recipe here with you to enjoy!


  • 1 3/4 Cup Coconut Sugar
  • 1 1/2 Cup unsalted butter
  • 1 Large Egg
  • 1 Tbsp Grated Fresh Ginger
  • 1 1/2 tsp Grated Lemon Zest
  • 3 3/4 Gluten Free All Purpose Flour 2 Tbsp Ground Ginger
  • 3 tsp Ground Cinnamon 1 1/4 tsp Baking Powder 1/2 tsp All Spice

Method Of Preparation

  1. Using an electric mixer, beat the sugar and softened butter together until smooth.
  2. Add the egg, fresh ginger and lemon zest.
  3. In a bowl, whisk dry ingredients of flour, baking powder, ground ginger, cinnamon, and all spice.
  4. Combine with wet ingredients until smooth.
  5. Form into dough and refrigerate for a minimum of four hours.
  6. To bake, preheat oven to 350 degrees.
  7. On a non-stick surface, roll out dough thinly.
  8. Using a cookie cutter, make your desired shapes for baking.
  9. Place the uncooked dough on a well oiled or non-stick cookie sheet and bake for 8-10 minutes.
  10. Place cookies on a wire rack for cooling. Enjoy!
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