Gluten Free Gingersnaps

These gluten free gingersnaps are a classic holiday cookie that everyone loves! They are slightly crispy, chewy, sweet, and have a delicious ginger flavor. They have chewy edges and a soft center. This quick and easy recipe takes only 20 minutes in total!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 15 cookies

Calories: 260 kcal per serving

Ingredients

⅔ cup - granulated sugar
⅓ cup - light brown sugar
¾ cup - unsalted butter
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 1-1 flour
½ cup - granulated sugar

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.

Nutrition