This recipe makes the best gluten free ginger snaps. They have a good texture which is crispy on the outside and chewy on the inside.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Servings: 36
Calories: 105kcal
Author: Chrystal Johnson
Equipment
Mixing bowls
Electric hand mixer
Silicone spatula
Baking sheet
Parchment paper
Cooling rack
Ingredients
¾cupunsalted buttersoftened (but not melted)
1cupgranulated sugardivided
½cupbrown sugar
⅓cupblackstrap molassesor dark molasses
2eggs
2teaspoonsground ginger
2teaspoonsground cinnamon
¼teaspoonground cloves
½teaspoonsea salt
1½teaspoonsbaking soda
2¼cupsgluten free all purpose flour
Instructions
Preheat your oven to 350° F.
In a large bowl, cream the butter, ½ cup of the cane sugar and the brown sugar with an electric mixer.
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 the Bob’s Red Mill gluten free flour and mix until well combined. The mixture will be slightly wet.
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.
Bake for 13-15 minutes or until the cookies are crackled and set. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool to room temperature.
Eat your gluten free ginger cookies fresh or save for later.