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Gluten Free Gingersnaps
Prep time
Cook time
Total time
Gluten Free Gingersnaps
Author: Jan Withington
Recipe type: Dessert
Serves: 2 dozens
Ingredients
- 2¼ cups Cup4Cup Multipurpose Flour - gluten free
- ¼ cup Wholesome Organic Molasses - gluten free
- 1½ teaspoons McCormick Ground Ginger - gluten free
- 1 teaspoon Arm & Hammer Baking Soda - gluten free
- 1 teaspoon McCormick Ground Cinnamon - gluten free
- ½ teaspoon McCormick Ground Cloves - gluten free
- 1 large egg
- 1 cup brown sugar, packed
- 1½ stick organic butter, melted
- ¼ cup granulated sugar for rolling
Instructions
- In a large bowl, combine butter, brown sugar, egg and molasses. In a separate bowl, combine the flour, baking soda, cinnamon, cloves and ginger. Gradually add to molasses mixture and mix well. Cover with plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350 degrees F. Butter up a large cookie sheet.
- Spread granulated sugar on a plate.
- Shape the dough into small balls about 1½ inch diameter. Roll each dough into sugar and place on greased cookie sheet making sure spacing them about 2 inches apart.
- Bake for 11 to 14 minutes or until set. Cool for few minutes before serving. Yum!
1 comment
Ginger snaps are my absolute favourite! Will definitely be trying these