We are in full cookie baking mode over here, and every cookie platter needs a good cookie bar. Linzer cookies are some of our favorite holiday cookies, and we’ve made them even better (and easier) by turning them into bars. And did you know we test out most of our baking recipes to provide substitution instructions for whole grain baking as well as gluten free? Because we think everyone should have cookies in their lives.
I love putting a new spin on old recipes for the holidays. Gingersnaps can seem a little ho-hum compared to other holiday cookies. But with a healthy dose of candied ginger and a little orange glaze, these are cookies you’ll be proud to serve to Santa! This is also the third and final post in a series using King Arthur Flour. For these cookies I used King Arthur’s Gluten-Free Measure for Measure Flour. Non-yeast recipes are a great way to swap out regular flour for a gluten-free one. And the punch of ginger in this recipe from both ground and candied works really well, since we all know gluten-free baked goods need a little extra help in the flavor department.
Welcome to the kickoff of our holiday baking series! I absolutely adore Christmas. It is the one holiday that I will unabashedly decorate my house for, drag my family to holiday events around town, and bake enough cookies to feed an army. I created a cookie this year just for my daughter, Thora, who loves all things pink and strawberry flavored. I am not a fan of food coloring, so I am always looking for creative ways to add color to her cookies. Inspiration hit when I was tossing a couple bags of freeze-dried strawberries into the grocery cart.