Within a matter of minutes after Kourtney Kardashian shared her go-to holiday cookie recipe, the internet was abuzz with chatter. Kardashian posted the directions for making the dairy- and gluten-free gingersnaps on her eponymous website, saying it's a favorite in her family.
"Gingersnaps are a classic I make with the kids every year around Christmas," the reality star says on her site. "I adapted my original recipe so it's both gluten- and dairy-free, making these cookies a total crowd-pleaser at holiday parties."
While the sweet treats might seem somewhat uncharacteristic of the self-proclaimed health nut, InStyle points out that the gingersnap recipe is healthier than you'd expect. Butter is replaced with vegan butter, a non-dairy spread usually made from coconut oil, and spices like cardamom, cloves, and cinnamon are tossed in.
Interested to know how they taste? Follow the instructions below to whip up a batch and tell us what you think in the comments.
1 cup vegan butter
1/2 cup organic white sugar
1/2 cup organic light brown sugar
1/3 cup organic gluten-free molasses
1 organic cage-free egg, lightly beaten
2 1/4 cups all-purpose gluten-free flour
1 1/2 tsp. organic baking soda
1/2 tsp. baking powder
2 tsp. organic ground ginger
1/2 tsp. organic ground cloves
1/2 tsp. organic ground cinnamon
1/2 tsp. organic ground cardamom
1/2 tsp. ground white pepper
1/2 tsp. organic salt
1 cup organic ginger nibs
1/2 cup organic white sugar for rolling
Using a hand mixer, combine vegan butter with sugars until smooth and fluffy. Add molasses and egg, and mix to combine.
In a separate bowl, whisk together dry ingredients except for the 1/2 cup of white sugar reserved for rolling. Add dry ingredients, and mix to combine. Fold in the ginger nibs and refrigerate for one hour.
Preheat oven to 350°F. Roll dough into 1-inch balls, roll in reserved white sugar, and place 2 inches apart on ungreased cookie sheet. Bake until golden, for about 7 to 9 minutes.