Gingersnap Cookies with Coconut-Orange Glaze

Gingersnap Cookies with Coconut-Orange Glaze

As I mentioned in my previous holiday cookie recipe, baking Christmas cookies is a big tradition at home for me. Every Christmas was full of delicious holiday cookies, but no Christmas was complete without some gingerbread. After perfecting my double chocolate cranberry cookies, I decided to work from that recipe and develop a gingerbread cookie. Well, I tried, and I tried, and I tried some more, but I couldn't nail down that gingerbread flavor. Eventually, I ended up with this recipe, which my cousin pointed out tasted a lot like a gingersnap––she was right!. I really liked every batch of cookies I made, they were all tasty, they just weren't quite what I had in mind. Once I got gingerbread out of my mind and started thinking gingersnap, I realized these cookies were perfect! I whipped up a quick glaze to go on top, I'd been imagining the gingerbread cookies with some hint of orange in a topping––because orange and cloves, cardamom, and ginger is just insanely delicious. The glaze needed some work, it was way too oily at first, it just melted into the cookies! Now it's good, it's somewhere in between an icing and a glaze... but I'm still going to call it a glaze anyway. It's the perfect compliment to the spiciness of these gingersnaps, though it's totally optional and these cookies are great on their own too!

Gingersnap Cookies with Coconut-Orange Glaze

Prep Time: 10 min Cook Time: 10-12 min Total Time: 20-22 min Yield: 3 dozen cookies

Ingredients Gingersnap Cookies

  • 2 ½ cups almond flour

  • 1 cup coconut sugar

  • 5 tbsp + 2 tsp coconut flour

  • 1 tsp baking soda

  • 4 tsp ground ginger

  • 1 ½ tsp cinnamon

  • 1 ½ tsp ground cloves

  • ¼ tsp ground cardamom

  • ½ tsp salt

  • 2 eggs

  • ½ cup palm shortening

  • ½ cup molasses

  • 6 tbsp maple syrup

  • ½ tsp vanilla extract

Coconut-Orange Glaze

  • ¼ cup coconut cream, refrigerated

  • 2 tbsp raw honey, in it’s solid state (creamed honey would also work)

  • 2 tbsp fresh squeezed orange juice

  • 2 tsp orange zest


  1. Preheat oven to 350 degrees F.

  2. In a medium sized mixing bowl, sift together the almond flour, coconut sugar, coconut flour, baking soda, ginger, cinnamon, cloves, cardamom, and salt.

  3. In a large mixing bowl, whisk together the eggs, palm shortening, molasses, maple syrup, and vanilla extract.

  4. Pour the dry mixture into the wet, a little at a time, and stir well as you go. Continue mixing together until all ingredients are well incorporated.

  5. Drop the batter onto a parchment paper lined baking sheet (roughly 2 tablespoons per cookie).

  6. Wet your hands with water, smooth the tops of the cookies and flatten slightly––these will spread out a little as they bake so don’t flatten them too much or place them too close together on the cookie sheet.

  7. Bake the cookies for 10-12 minutes (keep an eye on them, as almond flour can burn very quickly).

  8. Remove cookies from the oven and let cool until the baking sheet is cool to the touch. Move them to a wire rack and let cool completely there before serving or storing!

  9. While the cookies are cooling, whisk together the chilled coconut cream, raw honey, vanilla extract, orange juice, and orange zest in a small bowl. Let sit in the fridge to thicken.

  10. Shortly before serving, you can spoon the glaze on top of the cookies––or keep the two separate and let your guests add the glaze themselves! Just don’t glaze the gingersnaps more than 15-20 minutes before serving/eating, as the topping will soak into the cookies and make them soggy!

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