Grammy’s Gingersnaps {Dairy Free!}

Let’s start by saying that I have had this post saved as a draft for weeks now, just saved as a collage of pictures and a recipe, waiting on some divine inspiration for text. Needless to say, it never came. And here we are.


Eventually though, I realized these cookies had to go up before Christmas. It would be wrong not to. It would be a crime against baking. We don’t permit those in my house, especially not at Christmas.


It’s not Christmas for me without hours and hours of baking time in the kitchen with my mom and sister. With Christmas music and lots of good wine, hours feel like minutes. Is it the wine or the Christmas magic, who can tell?

Image-1 copy

After quite a baking sprint, here I sit, feeling the Christmas spirit, the wine, and the urge to pick up where I left off with Grey’s Anatomy. Don’t worry, there will be plenty of Christmas movies on tomorrow evening. But there was a shooting at Seattle Grace and right now, I need to make sure Derek and Meredith are ok. What did we do before Netflix?

Oh by the way, in my family, we watch the Family Stone every year. Every year. It’s kind of the reason I want 5 kids. If you haven’t incorporated this holiday film into your arsenal, I highly recommend you do! Let me know what you think. 😉

Image-1 copy 2

Gingersnap Christmas Cookies {Dairy Free!}

adapted from Grammy Ruth’s recipe

yields about 24 cookies

  • 1/2 cup virgin coconut oil
  • 1/2 cup organic cane sugar (plus extra for rolling the dough)
  • 1/2 cup organic light brown sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup organic molasses
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg

Preheat the oven to 350 degrees. In a large bowl of a stand mixer, cream the room temperature coconut oil & sugars. Add the egg and beat until combined. Add the vanilla and molasses and beat again until combined. Set aside.

In a small bowl, stir to combine well the flour, baking soda, salt, and spices. Add the flour mixture, about 1/2 cup at a time, to the other bowl, beating each time until combined.

Roll the dough into small balls, a little less than an inch wide. Roll them in a small bowl of cane sugar until evenly coated. Place them on a parchment lined baking sheet, about 2 inches apart.

Bake at 350 degrees for 10-12 minutes, depending on your oven. Err on the side of caution, as they tend to crisp up after cooling! You want that nice, chewyness on the inside.


Merry Christmas!

~ Kristin

About Kristinhttp://haveashnick.comWelcome to Hangry Tales. Kick your feet up and stay for a while. :)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s