It’s almost Yule and almost Christmas Day and all the other happy festivals that come at this time of year. Time to get out the cookie recipes. Here’s one that I have been working to get formulated to just the right amount of snap. This is not a crisp Gingersnap Cookie, but a soft one with a sharp bite. Adjust the ginger and cinnamon down if you don’t want it too snappy, but if you like that tang of ginger, this one is for you.

There are quite a few holiday cookie recipes on this site, including one of my favorites, the Cranberry Orange Cookies. Here are some links to great cookies for the holiday that won’t round you out to resemble the jolly elf who doesn’t eat low carb.

Cream Cheese and Thumb Print Cookies
Almond Shortbread Cookies
Cranberry Pecan Cookies
Triple Peanut Chocolate Chip Bars
Cranberry Coconut Macaroons
Cranberry Pumpkin Biscotti
Pumpkin Cheesecake Bars

Want more? Just search under cookies on this site.

Super Snap Ginger Cookies

1 cup sifted low Carb Flour
1 tablespoon Ground Ginger
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/4 teaspoon Salt
1/3 cup Shortening
1/2 cup Sugar Substitute
1 Egg
2 tablespoons Sugar-free Maple Syrup
1 tablespoon Sugar-Free Ginger Bread Syrup (optional)
3 tablespoons Cinnamon and Sugar-Substitute mixed together

In a small bowl, mix the low carb flour, ground ginger, ground cinnamon, baking soda and salt together so it is blended well.

In a larger bowl, add the shortening and use a mixer to cream. Then add the sugar substitute and mix to cream them together. Add the egg and sugar-free maple syrup and mix together, then add the flour mixture one-third at a time. If you use the Ginger Bread syrup, reduce the maple syrup to only one tablespoon. The dough will not be stiff, but should be thick enough that you can work with it easily.

Put the dough in the refrigerator for about 30 minutes to firm up the shortening in it.

Preheat the oven to 350 degrees (F.). Put a piece of parchment paper on each baking sheet you will use. I got 1 dozen cookies on each sheet.

Use a tablespoon to scoop up enough dough to make about a 1″ ball and roll it into a ball. The dough may be sticky. Dip into the sugar/cinnamon mixture and place on the baking sheet. Repeat. Allow about two inches between the balls.

Bake for 10 to 13 minutes until the cookies are browned. Cool on the pan for about five minutes, then transfer to a cooling rack.

You can ice these if you’d like with a mixture of confectioners’ sugar substitute and enough water to make a glaze.

Makes 24 cookies

Nutrition Information per cookie: (1/2 net carb each!)
Calories: 44 Fat: 4 Net Carbs: 0.5 g Protein: 1.1 g

Regular Recipe

Don’t care about the carbs? Here’s the regular ingredient list. The instructions are the same as above:

1 cup sifted Flour
1 tablespoon Ground Ginger
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/4 teaspoon Salt
1/3 cup Shortening
1/2 cup Sugar
1 Egg
2 tablespoons Maple Syrup
1 tablespoon Ginger Bread Syrup (optional)
3 tablespoons Cinnamon and Sugar mixed together

Nutrition Information for regular recipe 1 cookie:
Calories: 72.6 Fat: 3.3 Net Carbs: 9.6 g Protein: 0.8 g