Gluten Free Gingersnap Cookies Recipe
Gluten Free Gingersnap Cookies
Are you looking for the best gluten free gingersnap cookies recipe? This recipe makes crispy, yet chewy gingersnap cookies that even the kids will love!
I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour which is formulated specifically for baked goods like cookies, brownies and cakes.
- ¾ cup butter
- 1 cup granulated sugar
- ½ cup brown sugar
- ⅓ cup molasses
- 2 eggs
- 2 teaspoons ground ginger
How to make Gluten Free gingersnap cookies
- Preheat your oven to 350° F. - In a large mixing bowl using a hand mixer, cream the butter, ½ cup of the cane sugar and the brown sugar.
Add the molasses and eggs and continue mixing until it’s well combined. Then add the ginger, cinnamon, cloves, sea salt and baking soda and mix well. Last add bob's Red mill gluten free flour.
Shape the cookie
Roll the gingersnap cookie dough into 1 inch balls, then roll each ball in the remaining ½ cup of cane sugar. Lay the ball on a parchment paper lined baking sheet. Repeat until you’ve used all the dough.
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