Snow on the Mountain Cookies
When I went gluten free 5 years ago learning how to make my favorite baked goods was at the forefront of my mind. I rationalised that these cookies not only had to taste like their originals but they had to hold up so that no one would suspect there is anything different about them. This gingersnap recipe was originally based off Faithfully Gluten Free's Soft Gingersnap cookie recipe. I started with hers. Then from there I shifted the recipe to make it a true replica of the ones my Grandma Ellen always had waiting.
You can use other gluten free pre-made flour mixes. I have made this recipe with several different mixes. The most important part of this recipe is that you need cold butter. Just as if you were making a pie crust. If you use warmer butter, your dough will spread out and the cookie will be crispy (So if that's your thing, then room temperature it is.) There is good news too. If you aren't gluten free and would like to make this recipe just add that much all purpose flour.
A note on the subject of gluten-free flour blends. There are so many out there. I am particularly fond of making my own as noted below. It works very well, and though it takes extra time to weigh and measure all the components out, I have found that this mix works and tastes pretty close to AP flour.
3/4 cup butter (cut into small cubes for easier mixing)
1 cup granulated sugar
1/4 cup molasses
2 1/2 cups Gluten free flour (You can use your favorite mix. I use a mix from Gluten Free on a Shoestring's blog/books)
1 tsp xanthan gum (omit if your flour mix includes xanthan gum)
1tsp baking soda
2 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
Additional sugar for rolling the cooking in
White chocolate chips
1 tbsp shortening or canola oil
In a medium bowl add flour, xanthan gum (if not included), baking soda, ginger, cinnamon, cloves, and salt. Mix together and set aside.
In another mixing bowl start with the butter and sugar, cream together. Add the egg and molasses, mix. Slowly add in the flour and spice mixture 1/3 at a time waiting until each part is incorporated before adding another section. Once all combined if the dough is too soft place in a covered container in the fridge to chill for 30 minutes.
Preheat oven to 325 degrees. Line baking sheets with parchment paper or silicone liner. When ready to bake take 1 1/2 inch cookie scoop and roll the ball in your hands, then roll in extra sugar. Placing 2 inches apart then press down slightly. Bake for 10-12 minutes or until lightly browned. Cool for 2 minutes on the sheet and then move the cookies to a wire rack to cool. Keep in an air-tight container after fully cool. Try not to eat them all in one go.
The cookies are great just by themselves but at Christmas time I love to add a bit of a flourish. This final step would be to dip them in white chocolate.
Place white chocolate chips and shortening or veggie oil in a microwave safe bowl and heat at 50% power for 30-second increments until the chips are almost melted, Stir until smooth. Alternately you can place 3/4 of the chips in the bowl a once that is mostly melted add the last 1/4 of the chips in. Stir until smooth. If needed heat for an additional 15 seconds then stir.
Dip cooled cookies halfway in the chocolate chips making sure to dip on both the top and bottom of cookie (or dip the cookie in face side down in the chocolate) cool on a sheet of wax paper until they harden then move the cookies to an airtight storage. Finally, if you want to drizzle the white chocolate you can use a fork or spoon to give the cookie a more rustic look.
Don't forget the most important step in any cookie recipe: Taste test!