Gluten-Free Swedish Gingersnap Cookies Recipe a traditional treat (2024)

Gluten-Free Swedish Gingersnap Cookies are a traditional old-world holiday favorite. Made year round and especially at Christmas. They can be thin or thick crisp cookies that are perfect for dunking into hot chocolate or coffee. The slight cinnamon and ginger flavor will bring the holiday season to your senses. Perfect for snuggling up with your loved ones. Needless to say, I have used my hands and feet cookie cutters for a baby shower or even for Thanksgiving as a way of showing thanks for the most important people in my life.

Gluten-Free Swedish Gingersnap Cookies:

Naturally, I created this recipe to serve my husband on Santa Lucia. SHH. Don’t tell him. Although, I am sure he knows as I have been baking these holiday cookies. Needless to say, I promise to write more about Santa Lucia on December 13. December 13 is the actual date of the holiday in Scandinavia.

In short, these Cookies are called Pepperkakor in Swedish. Many Americans have referred to them as Gingerbread cookies or Gingersnaps. In all honesty, they do have a similar flavor to both. However, I have always thought that gingerbread was a little bit of a harsh flavor for me.

Chef’s Notes:

However, my family calls them Pepperkakor. Remember this is a Swedish cookie and, therefore, is not as sweet as American cookies.

At any rate, it has a huge cinnamon flavor with a hint of ginger and cloves. Furthermore, I can’t cook with molasses but I did some research and found that I can use sorghum syrup. In my opinion, sorghum tastes a little like molasses. In summary, there are only 2 tablespoons of sorghum. These cookies are easy to make and yummy to eat.

Nutritional Facts are based on 2 medium-sized cookies or four little ones. Medium cookies make approximately 40 or approximately 80 small cookies.

Gluten-Free Refined Sugar-Free

Read my blog post on . Cassava Flour Information. Monk Fruit Sweetener, Yacon Syrup, and Cassava flour can all be purchased locally at grocery stores but can also be found at Amazon.

Consequently, these cookies can be rolled out or made by using a small cookie scoop.

Gluten-Free Swedish Gingersnap Cookies

Ingredients:

• 3/4 cup butter
• 3/4 cup monk fruit sweetener
• 2 tbsp yacon syrup
• 1 whole egg
• 1 1/2 cup cassava flour
• 1/4 tsp ginger
• 2 tsp cinnamon
• 1/4 tsp clove
• 2 tsp baking powder
• 1/4 tsp salt

Gluten-Free Swedish Gingersnap Cookies Directions:

First, preheat 350. Secondly, grease the cookie sheets. Thirdly, cream butter. Next, add monk fruit sugar and sorghum syrup to the creamed butter and blend until combined. Additionally, scrape down the sides of the bowl. Add egg and blend until thoroughly combined. In a separate bowl, combine cassava flour, cinnamon, ginger, clove, salt, and baking powder and mix together. Add 1/2 the flour mixture to the butter mixture and mix until all the flour has been incorporated. Scrape down sides and combine the remaining flour mixture with the butter mixture and combine. Grease a spatula. Using the spatula scrape down the sides and press the dough into a ball. Wrap cookie dough up in a piece of plastic wrap and place it in the fridge for 10 minutes. Remove cookie dough from the fridge.

Next, lay down two sheets of plastic wrap, side by side and overlapping. Finally, lay down the cookie dough on top of the plastic. Lay down two more sheets side by side of overlapping plastic wrap on top of the cookie dough. Using a rolling pin, roll out the dough. Carefully remove the top layer of plastic. Using whatever cookie cutter you like, press it into the dough and cut out cookies. In any event, continue to roll out and cut out until all the dough is gone. Pick up cut-out cookies and place them on greased cookie sheets. Furthermore, cookies can also be made with a small cookie scoop. Simply scoop and drop onto a baking sheet.

For Soft Cookies:

Lastly, bake cookies for 8 – 10 minutes for soft cookies or until lightly browned.

For Crisp Cookies

Lastly, bake approximately 12 – 18 minutes for crispy cookies and darker-colored cookies.

Chef’s Note:

Naturally, soft or crispy cookies will also depend on the thickness of the cookies. Not to mention, the thinner and longer-cooked cookies will be crispy. Needless to say, thicker and shorter cooking times will make soft cookies. Consequently, these cookies are good either way. I like a mixture of soft and crispy. Crispy cookies are good for dunking into coffee or hot chocolate.

In conclusion, this makes approximately 40 medium-sized cookies and it will make approximately 80 small cookies.