Gluten Free Ginger Snaps

Gluten free ginger snap cookies on a sheet of parchment paper. The topmost cookie has a bite taken out of it.

easyhealthyrecipes.com/gluten-free-ginger-snaps/

Rich and chewy gluten-free ginger snap cookies are a deliciously decadent alternative to super-sweet seasonal cookies, made with cozy brown sugar and warm spices.

Prep: 20

Cook: 10

Cool: 15

Total: 45

Recipe makes approximately 36 cookies

Equipment Needed

Oven
Small bowl
whisk
stand mixer bowl (or large mixing bowl)
stand mixer (or hand mixer)
paddle attachment
flour sifter
medium bowl
2 baking sheet(s)
Spatula
Wire cooling rack

Ingredients Needed

For the Cinnamon-Sugar Coating

¼ cup granulated sugar
1 tablespoon ground cinnamon

For the Gluten-Free Ginger Snaps

1 ½ sticks unsalted butter (12 tablespoons)
1 packed cup brown sugar (dark preferred)
¼ cup molasses (regular or light)
1 large egg
2 cups gluten-free all-purpose flour
2 teaspoons fresh baking soda
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon kosher salt

Get Recipe Ingredients

Instructions

Preheat oven to 350° Fahrenheit. Add ¼ cup granulated sugar and 1 tablespoon ground cinnamon to small bowl. Whisk to incorporate, then set bowl aside.
Place 1 ½ sticks unsalted butter in stand mixer bowl. Using stand mixer fitted with paddle attachment, beat butter on medium speed until creamy.
Continue mixing butter, adding 1 packed cup brown sugar to bowl in small increments until brown sugar is fully incorporated.
Once brown sugar is fully incorporated into butter, add ¼ cup molasses and 1 large egg to bowl. Mix ingredients together until fully combined into light, fluffy mixture.
Add 2 cups gluten-free all-purpose flour, 2 teaspoons fresh baking soda, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ¼ teaspoon kosher salt to flour sifter. Sift ingredients into medium bowl.
Whisk sifted ingredients until blended, then return mixture to flour sifter. Sift ingredients into medium bowl once more, then return mixture to sifter.
Sift approximately 25% of flour mixture into mixing bowl with butter mixture. Mix ingredients together on low speed until incorporated. Repeat until entire flour mixture has been incorporated into butter mixture and formed soft cookie dough.
Remove bowl from mixer. Remove small amount of dough from bowl and roll dough quickly between palms of hands to form smooth 1-inch-diameter ball.
Place dough ball in bowl of cinnamon sugar and roll dough to coat on all sides. Shake excess cinnamon sugar back into bowl, then place dough ball on ungreased baking sheet.
Repeat until all cookie dough has been rolled, coated, and placed on cookie sheets. Keep dough balls spaced approximately 2 inches apart.
Place baking sheets in preheated oven. Bake cookies 5 minutes, then rotate pans. Bake cookies 5 minutes more or until tops of cookies are rounded and cracked slightly.
Remove cookies from oven. Use spatula to carefully transfer cookies to wire cooling rack.
Set cookies aside to cool completely, then serve as desired.

Recipe Notes

Flour: Make sure to use a GF flour that contains xanthan gum.
Storage: Fully-cooled cookies can be kept at room temperature in an airtight container up to 7 days.
Freezer Option: Unbaked ginger snap dough balls can be frozen in an airtight container up to 6 months. When ready to bake, let the dough sit out at room temperature 30 minutes, then roll the dough in the cinnamon sugar mixture and bake as instructed.

Nutrition Info (Approximate)