The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss


The Food Philosopher: Our Gluten-Free Philosophy




Sugar and Spice for the Holidays

look forward to eating and sharing with friends and loved ones. We have more than our share. For us, there’s something about a spicy gingersnap cookie and a cup of fragrant hot mulled cider that just shouts Christmas. It wouldn’t work for the Fourth of July. Come the beginning of December and the first sightings of Santa hats in the stores, visions of sugar and spice cookies blend with distant strains of The Nutcracker Suite to get us in the mood for the holidays. Of course, our gingersnaps are good any time, and so we include our gluten–free version here for you to bake whenever you’d like to add a little spice to your day.

Gluten–Free Archive





Food Philosopher’s® Gluten–Free


40–50 cookies

¾ cup vegetable shortening
1 cup sugar
1 egg
¼ cup molasses
1 ¾ cups brown rice flour mix*
¼ cup sweet rice flour**
2 teaspoons baking soda
½ teaspoon xanthan gum
1 teaspoon cinnamon
½ – ¾ teaspoon ground cloves
1 teaspoon ginger
¼ teaspoon salt
Confectioners' sugar
Baking spray to grease cookie sheets

  1. Preheat oven to 375°F.
  2. Beat shortening and sugar in large bowl of electric mixer until creamy.
  3. Beat in egg and molasses and mix until smooth.
  4. Add in remaining ingredients and mix to form soft dough.
  5. Form into flat square shape and wrap in plastic wrap. Refrigerate for 30 minutes.
  6. Spray cookie sheet with baking spray. Roll dough into one–inch balls. Roll balls in confectioners' sugar and place on cookie sheet.
  7. Bake for about 8 minutes. Transfer to a wire rack and cool. Store in airtight container.

Cook’s note: can be stored in refrigerator for 2 weeks or frozen for up to 5 weeks. Uncooked dough will keep in freezer for 5 weeks.

*see "Gluten–Free Flour Mixes" in our Recipe ArchiveRecipe Archive

** available in natural food stores or online from Authentic Foods (see "Gluten–Free Flour Mixes" in our Recipe Archive) or other vendors.

© 2003 by Claudia Pillow and Annalise Roberts