Gooey, warm cinnamon molasses cookies!
A little crunchy on the outside but soft on the inside.
And they are gluten free?
Yes they are, and yes, it is an easy recipe too!
My memories of gingersnaps were ones my Grandma used to make. They were incredibly hard, yet they had this fluorescent pink icing that made them more than amazing…could it have been that that was because my Grandma had made them? Probably. However, she was a great baker and I miss her a lot.
Now that I am an adult, I really like ones that are crunchy and gooey – I am so happy that I can also make them gluten free.
[print_this]Recipe: Gluten-Free Gingersnaps
½ cup tapioca starch(*)
½ cup sweet rice flour(*)
¾ cup corn flour
½ tsp gf baking powder
½ tsp xanthan gum
½ tsp salt
1 tsp ginger
¼ tsp cinnamon
¼ tsp cloves
¼ tsp cardamom
½ cup butter
½ cup white sugar
½ cup molasses
¼ cup boiling water
Measure and mix the 10 dry ingredients and set aside.
Cream wet ingredients in a mixer until fluffy. Add reserved dry ingredients and mix into a dough.
Form dough into 1 inch balls-I use a small ice cream scooper for that. Place balls onto parchment lined cookie sheet.
Bake at 375 degrees for 8-10 minutes.
*If you find your dough is not forming balls easily you can add up to 1 Tbsp of tapioca starch and sweet rice flour.[/print_this]