This is the first time I’ve actually been excited for January. Usually I’m like, “Ugh. Can we just fast forward through January, February, and March and get to the nice weather?” But then last year I fell hard for citrus of all kinds and citrus time is here once again! Nature’s gift to get us through the cold weather doldrums. In this month’s #EatSeasonal roundup, you’ll find quite a few citrusy recipes. Friends after my own citrus-loving heart. My contribution is a recipe for Gluten-Free Gingersnaps with Lemon Cream Filling. And holy moly are they tasty cookies!
But first, the gorgeous recipes made with January’s cold weather produce. So many good things to love! Follow along on social media using #EatSeasonal.
Oatmeal and Citrus Smoothie by Floating Kitchen
Butternut Squash, Carrot and Orange Detox Soup by Vintage Mixer
Winter Minestrone Soup with Pancetta by Flavor the Moments
Broiled Grapefruit by Bless This Mess
Gluten Free Gingersnaps with Lemon Cream Filling by Cafe Johnsonia
Meyer Lemon Tart by Kitchen Confidante
Potato and Leek Soup with Kale by Mountain Mama Cooks
Grapefruit and Avocado Green Salad with Citrus Vinaigrette by Food for My Family
Creamy Mushroom and Leek Chicken Breasts by Foodie Crush
Blood Orange Brûlée Upside Down Cake by Suitcase Foodist
Maple-Cayenne Sausage, Brussels Sprouts and Potato Sheet Dish by Project Domestication
Pink Grapefruit with Brunt Honey Custard by Letty’s Kitchen
Yogurt Brûlée with Winter Fruit by Completely Delicious
Grapefruit Pound Cake with Ginger Marshmallow Icing by Climbing Grier Mountain
And now about those cookies of mine. . .
Years ago I fell in love with Carr’s Ginger Lemon Cremes. They quickly became my very favorite store-bought cookie, a) but they are difficult to find and b) they are not gluten-free. I’ve actually never found a gluten-free equivalent, so it’s been quite a long while since I’ve enjoyed those cookies! This year I decided that I wanted to tackle finally making a homemade version. I’ve tried so many different recipes for ginger cookies over the years. I love a good ginger cookie whether they are light and crisp, dense, or chewy. It’s all about the molasses and ginger for me. I found a recipe from Martha Stewart that promised thin, crisp ginger cookies. I modified the recipe a bit and came up with a simple lemon cream filling that is perfectly tart and lemony.
It can be really difficult to make chewy gluten-free cookies. Almost impossible at times. It’s just the nature of gluten-free cookies. BUT these can be chewy or crisp. I discovered that under-baking just a bit left the cookies nice and chewy. And baking them a little longer gave me crisp cookies like the Carr’s Ginger Lemon Cremes. Woohoo!
I combined my favorite gluten-free all purpose flour mix and almond meal for the dry ingredients. I like using a really deep, dark blackstrap molasses. I feel like the deeper flavor is just a wee bit better, or more pronounced. And I like that. The other awesome thing these cookies have going for them is three kinds of ginger. Are you a fan of ginger? Because I don’t think it’s possible for these to have too much ginger, so I used ground, freshly grated, and chopped crystallized ginger. Also, I should mention that this recipe make A TON of cookies. Like 6 dozen which makes 3 dozen sandwiches. That’s a lot of cookies. But that’s a good thing if you need to make cookies for a crowd, or just want to keep your cupboard stocked up for a long time. (Unless you have three children who are equally addicted to ginger cookies like their mother.) ANYWAY.
The filling needs to be loved on a little bit too. Guys and gals, three ingredients are all you need. For reals. Just powdered sugar, good butter, and fresh lemon juice. I say “good butter” because not all butters are created equally. The flavor of the butter comes through. That goes for butter that’s been hanging around in the freezer too long.You know when you forget about a pack of butter and it’s been hanging out next to the salmon for a few months? Yeah, don’t use that. Get some fresh butter.
If I could only have one cookie for the rest of my life, I’d probably choose these.