Gluten Free Ginger Snaps Recipe
Looking for a delicious Gluten Free Ginger Snaps Recipe? You've come to the right place! These crispy, spicy cookies are perfect for everyone.
Equipment
- Mixing Bowl
- Separate bowl
- Hand mixer
- Baking sheet and parchment paper
- Measuring cups and spoons
- Cooling rack
- Spatula
Ingredients
- 2 cups gluten-free flour blend
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup butter softened
- 1 cup granulated sugar
- 1 large egg
- ¼ cup molasses
- ¼ cup sugar for rolling
Instructions
- Set your oven to 350°F (175°C).
- Line your baking sheets with parchment paper.
- This prevents cookies from sticking to the pan.
- Combine flour, baking soda, and spices together.
- Add salt to the mixture.
- Whisk everything until well blended.
- Beat softened butter with one cup sugar.
- Mix until light and fluffy consistency forms.
- This takes about three minutes.
- Mix in the egg until fully combined.
- Add molasses and beat well.
- The mixture will look smooth and glossy.
- Gradually add dry ingredients to wet mixture.
- Mix until a dough forms completely.
- Don't overmix the cookie dough.
- Roll dough into one-inch balls with hands.
- Roll each ball in remaining sugar.
- Place on prepared baking sheets two inches apart.
- Bake for 10 to 12 minutes total.
- Cookies will crack on top beautifully.
- Don't overbake them for best results.
- Let cookies cool on sheet for 5 minutes.
- Transfer to cooling rack afterward.
- They'll become crispy as they cool down.
Notes
- Use room temperature butter for easier mixing.
- Don't skip rolling cookies in sugar coating.
- This creates that signature crackly top surface.
- Press dough balls slightly before baking them.
- Store cookies in an airtight container always.
- They stay fresh for up to two weeks.
- Add extra ginger for more spicy kick.
- Use dark molasses for deeper flavor intensity.