Gluten Free Gingersnap Cookies Recipes

Steps:

• Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.
• Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it's chilled.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
• Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd as they will flatten and spread.
• Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
• Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.
• Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.
• Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.

Steps:

• In medium bowl, cream butter, sugar, molasses, and eggs.
• In large bowl combine dry ingredients;stir into butter mixture.
• Refrigerate for several hours.
• Preheat oven to 350°F.
• Scoop out dough, and shape into 1/2 inch balls.
• Roll into granulated sugar.
• Arrange at least 3 inches apart on a baking sheet. (They spread while baking).
• Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp).
• Cool on wire racks.
• If desired sprinkle with more granulated sugar.

Steps:

• FOR CRUST: Preheat oven to 350 degrees F. Wrap outside of a 9-inch diameter springform pan with foil to catch drips. Place Midel brand gingershaps into a 1-gallon plastic freezer bag and crush with a rolling pin. Measure out the 1 1/2 cups and combine them with the butter and sugar in a bowl. Press mixture into bottom and about 2 inches up the sides of the springorm pan. Bake crust about 5 minutes until slightly darkened. Set aside. Maintain oven temperature.
• FOR FILLING: Blend the room temperature cream cheese and sugar in a food pocessor or heavy duty mixer until smooth. Add pumpkin, eggs, vanilla, and spices. Mix or Process until very smooth, scraping down the sides of the bowl for a nice homogenous mixture. Pour the filling into the crust.
• Bake cheesecake until the center is set (doesn't slosh around AT ALL in the middle when the pan is wiggled) and edges begin to crack, about 1 hour and 5 minutes. Cool in the springormpan on a rack. Chill uncovered until cold, at least 6 hours. (Can be made a day ahead, cover and keep it chilled, but don't make it any more than a day in advance.).
• Run a knife around between the crust and side pan sides; remove sides. Arrange pecans decoratively on cake.
• Great served plain or with a dollop of real whipped cream spiked with whiskey.