Molasses Ginger Snaps

Molasses Ginger Snaps (+ the great cookie swap 2015)

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These Molasses Ginger Snaps are one of my favorite cookies. I was the only child out of all my brothers and sister that really enjoyed eating them – lucky me!  Each time I make these delicious cookies, the house smells like the holidays. I love the smell of ginger and molasses cooking in the oven because it has a sweet and spicy aroma that will overtake all of your senses. I’m always the one standing at the oven door tapping my foot, waiting to grab that first Molasses Ginger Snaps hot out of the oven. It’s the reward of being the baker – or as my grandchildren call me “the best cooker”.

Molasses-Ginger-Snaps

I recreated this old family favorite for The Great Food Blogger Cookie Swap for 2015. This is my first year participating along with close to 500 other food bloggers to help fund Cookies For Kids’ Cancer, which is a non-profit organization that is fully committed to help find new ways to fight pediatric cancer. This terrible unbiased disease takes so many of our young children around the world.

This cause is very close to the hearts of all of us who live in our little town here in the White Mountains of Maine. We’ve lost some of our youth just this past year, and we have a few who continue to fight to keep on going. These beautiful children are my heroes! These beautiful children are our youth and our future. Hailey, we think of you daily and the struggles that you are going through – keep on going girl, we love you!

Molasses Ginger Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 3-dozen

Serving Size: 1 snap

Molasses Ginger Cookies

Treat your family to an old family favorite of ours - Molasses Ginger Snaps - and bring out the smiles and memories with each spicy warm bite.

Ingredients

  • 2/3 cup – Coconut Oil
  • 1 cup – Sugar
  • 1 – Egg
  • 1 tbsp. – Vanilla
  • ¼ cup – Molasses*
  • 1 cup – Gluten-Free Flour*
  • 1 cup – Oat Flour*
  • 2 tsp – Baking Soda
  • 1 ½ tsp – Ground Ginger
  • 1 tbsp. – Ground Cinnamon
  • ¼ cup – Sugar – for rolling cookie dough

Instructions

  1. Mix oil and sugar together until light and creamy. Add egg and vanilla, mixing well.
  2. Add molasses, both flours, baking soda, and spices with wooden spoon until dough forms.
  3. Roll dough into small (1-2 inches) balls and roll those in sugar. Place on cookie sheet and bake at 350 degrees for 12 to 14 minutes.

Notes

*I use Wholesome Sweetener’s Organic Molasses Unsulphured. I really like using Bob’s Red Mill’s flours. You can omit the oat flour and just double up the gluten-free flour, they are just as good either way.

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The Great Food Blogger Cookie Swap 2015 (and my molasses ginger snaps)

I made three dozen Molasses Ginger Snaps and sent them out to three different food bloggers across the United States. I have to tell you that I was a little nervous doing so. Think about it – you bake for your friends and family. Who really bakes for someone who lives up to 3,000 miles away from you?! I did! I’m so happy I took part in this wonderful and tasty fund raising adventure, and that I was able to help support our children who are battling cancer.

That’s right. 100% of the proceeds from this fundraiser went to Cookie’s for Kids’ Cancer! 

I’ve received my wonderful delicious 3 dozen cookies from three other food bloggers as well. Thank goodness my family helped me eat them or I would have eaten every single delicious cookie myself! My thanks goes out to the following food bloggers who sent me their tasty little packages.

Fast & Simply Gluten Free

Thanks to Gretchen over at Kumquat for her Cinnamon Log Slices, they were such a delight to eat and I loved the texture of these delicious cookies slices!

Cupcakes & Kale Chips

I want to send a big scrumptious thanks to Brianne over at Cupcakes & Kale Chips for her ever so scrumptious Peanut Butter Cookies, they were pure heaven.

Good For You Gluten Free

A tasty thanks to Jenny over at Good For You Gluten Free for her decadent Pumpkin Spiced Almond Flour Cookies. These were simply amazing.

The 3 wonderful participants that I sent my cookies to are Jackie – from La Casa de Sweets, Johnna – from Johnna’s Kitchen, and Jen – from Kingfield Kitchen.

Converting my family recipe of Molasses Ginger Snaps over to gluten-free* and sending them out for The Great Food Blogger Cookie Swap (of 2015)  has been delightful! I was able to have some fun in the kitchen, receive tasty goodies from some new friends, and raise money and awareness for a wonderful cause at the same time. I can’t wait to take part in next year’s Cookies for Kids’ Cancer fund raiser.

From my kitchen to yours,

Tina Marie

 

 


*Gluten-free: please note, all the above recipes are or have been converted to gluten-free. While all of them are very tasty, if you would like help converting any of them back, just let me know… 


Be sure to stop by The Great Food Blogger Cookie Swap and read about the wonderful things they are doing for Cookie’s for Kids’ Cancer.


If you’d like to find out more about one of our local young heroes, Hailey, please stop by her Facebook page, Hailey’s Journey Our Journey and give her some love.


 Do you have a favorite Molasses Ginger Snap recipe?

8 thoughts on “Molasses Ginger Snaps (+ the great cookie swap 2015)

  1. Thank you Tina for sharing this recipe. I’m sure that it will be wonderful.
    Also, I wanted to thank you and the other food bloggers for participating in the Cookies for Kids Cancer. I lost my nephew to childhood cancer about 4 years ago, so this cause is something that is close to my heart also. Once again thanks for the recipe and all your efforts in fighting childhood cancer.

    • Thank you Cynthia and my heart goes out to you for the loss of your nephew. Loss can never be replaced. This devastating disease has no heart when it comes to our children. I am very proud to have been part of the Cookies for Kids’ Cancer and can’t wait to participate next year as well along with other fund raisers I take part in. Fighting a cure for Cancer is a daily battle.

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