Gluten-free gingersnap cookies
(from greenfood’s recipe box)
Source: meaningful eats
Prep time: 15 minutes
Cook time: 15 minutes
Serves 24 people
Ingredients
- 12 tablespoons butter (1 1/2 sticks) room temperature, 170 grams
- ▢ 3/4 cup granulated sugar 150 grams
- ▢ 1/4 cup light brown sugar 50 grams
- ▢ 1/3 cup unsulphured molasses NOT blackstrap, 113 grams
- ▢ 1 large egg
- ▢ 1/2 teaspoon fine salt
- ▢ 2 teaspoons baking soda
- ▢ 1 1/2 teaspoons ground ginger
- ▢ 1 teaspoon ground cinnamon
- ▢ 1/4 teaspoon ground cloves
- ▢ 2 1/4 cups gluten-free 1:1 baking flour 335 grams
- For Rolling:
- ▢ 1/2 cup granulated sugar 100 grams
Directions
- In the bowl of a stand mixer (or use a large bowl with an electric hand mixer), add the butter, granulated sugar and light brown sugar. Beat on medium-high speed until light and fluffy, about 2 minutes.
- Add the molasses and egg and beat until combined.
- Add in the salt, baking soda, ginger, cinnamon, cloves, and gluten-free 1:1 baking flour and mix on medium-low speed until combined. Scrape down the sides of the bowl and mix for another 30 seconds or so.
- Cover the bowl of dough with plastic and refrigerate for at least 30 minutes (and up to 3 days). (If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking for the right texture.)
- Preheat the oven to 350°F. Line 2 baking sheets with a silicone baking mat or parchment paper.
- Place the 1/2 cup sugar for rolling in a shallow dish. Scoop the dough into 1 1/2 tablespoon-sized balls. Roll each ball in sugar before placing on the baking sheet, leaving plenty of room for the cookies to spread. I usually bake 6 cookies at a time.
- For CHEWY COOKIES – bake for 13-15 minutes. For CRISPY COOKIES – bake for 16-18 minutes.
- Let cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely. Enjoy!
- Store the cookies in an airtight container at room temperature for up to 5 days.