Gluten-Free Soft Gingersnaps
These gluten-free soft gingersnap cookies are soft and chewy and a classic Christmas cookie.
Ingredients
- 1 1/2 cups gluten-free flour blend
- 4 tbsp gluten free flour blend
- 2 tbsp gluten-free cornstarch
- 1 1/4 cups brown sugar
- 1/4 cup molasses
- 1 large egg
- 2 tsp baking soda
- 3/4 cup butter (regular or vegan)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- small bowl of white sugar to roll cookie dough balls in
Instructions
- In a stand mixer beat the butter with the brown sugar and molasses.
- Scrap sides of bowl to ensure all is mixed well.
- Add the egg and beat, again scraping the sides of bowl.
- In a small bowl whisk the gluten free flour, baking soda, salt and the spices.
- Add the dry ingredients to the wet and mix on low/medium speed until combined.
- Place batter into a small bowl and put in refrigerator for an hour.
- Preheat oven to 325 degrees.
- Line 2 cookie sheets with parchment paper.
- Use an ice cream scoop to scoop out batter.
- Place dough on a small plate with white sugar and roll.
- Place dough ball on cookie sheet allowing room for each cookie to spread.
- Bake in oven for 9 minutes.
- Remove and cool.
- Enjoy!
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