Get the Recipe: Gluten Free Gingersnaps
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!
Ingredients
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar, tightly packed
- ¾ cup unsalted butter, cold
- 1 egg
- ⅓ cup molasses
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 2 ¼ cups gluten free 1 to 1 flour
- ½ cup granulated sugar, for rolling
Instructions
- 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.
Notes
- XO Baking gluten free flour is the perfect flour blend for this recipe. It is also certified Paleo.
- Use a stand mixer to beat the butter and sugars together. Do not mix by hand. An electric hand mixer also works well.
- The cookie dough will be pretty thick.
- Use a cookie scoop or ice cream scoop to scoop the balls of dough.
- Bake until the edges are lightly golden.
- Store in an airtight container for up to 4 days.
Calories: 240kcal, Carbohydrates: 45g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 30mg, Sodium: 158mg, Potassium: 141mg, Fiber: 1g, Sugar: 26g, Vitamin A: 292IU, Vitamin C: 0.01mg, Calcium: 27mg, Iron: 1mg