Kid-Approved Gluten Free Gingersnap Cookies Recipe
Are you looking for the perfect recipe for gluten free gingersnap cookies? This recipe makes crisp, yet chewy gingersnap cookies that even the kids will love!
Author: Chrystal Johnson
Electric hand mixer
3/4cupbuttersoftened (but not melted)
2¼cupsgluten free all purpose flour
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 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 15 minutes or until the cookies are crackled and set. Allow the cookies to cool on the baking sheet, then transfer to a wire rack to cool completely.