‘Tis the season of ginger, butter, almond flour, and grain-free ginger snap cookies. With all the ginger snap cookie recipes cropping up, I couldn’t resist posting my own version. No brown sugar or molasses here, but lots of ginger, salt and spices.
I have 2 recipes here: the original recipe which is more of a chewy ginger snap cookies, and the snappier version, which is baked at a higher temperature and a few minor changes to the salt and spices.
This recipe is based on my cinnamon cookie recipe, with some additional spices added and a bit more sea salt. Like the cinnamon cookies, the original ginger snaps do require a bit of extra oven time to make them snappy. The new recipe is “snappier” and takes about the same amount of time to bake (and possibly less if you don’t place them in a dehydrator.
Instead of sprinkling with sugar or candied ginger, I added a very slight amount of Himalayan salt to the top of each cookie to give it an extra zing. If you don’t have Himalayan salt, any kind of coarse salt will work as well, such as kosher or coarse sea salt.
To bake up a batch of ginger snaps at a moment’s notice, roll the dough into a log, wrap in parchment paper, and then when you’re ready, preheat your oven and bake as directed. Yes, it’s that easy!
Roll the ginger snap dough, wrap in parchment paper, and then slice and bake when ready!