Crisp, crunchy, and full of flavor, these gluten free gingersnaps are the perfect treat for any occasion! They are made with a blend of warm spices, butter, and sugar. These gluten free cookies are so fun all year long!
First, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In the bowl of a stand mixer, add the cold butter, sugar, and brown sugar. Beat on medium speed until completely creamy and no lumps of butter remain.
Then, add in the egg and molasses. Beat until combined.
Add in the baking soda, sea salt, cinnamon, ginger, and gluten free flour. Beat on low speed until combined. The dough will be slightly thick.
Add the ½ cup of white sugar to a shallow bowl. Scoop out spoonfuls of dough. Roll the dough between your palms to smooth out. Roll each dough ball in sugar. Place 3 inches apart on the lined pan.
Bake for 10 to 11 minutes or until the edges are golden brown.
Finally, remove the gluten free gingersnaps from the oven. Cool for 10 minutes before removing from the pan.