Delightfully spicy and chewy gluten-free gingersnap cookies, perfect for a holiday treat or anytime you crave a nostalgic bite.
Preparation time
20min
Cooking time
12min
Ingredients
24 Servings
- 2 tsp baking soda
- 200 g brown sugar
- 170 g butter
- 1 egg
- 300 g gluten-free flour
- 50 g granulated sugar
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 2 tsp ground ginger
- 60 ml molasses
- 0.5 tsp salt
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the gluten-free flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
Step 3
In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Step 4
Beat in the egg and molasses until well combined.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6
Scoop tablespoon-sized balls of dough and roll them in the granulated sugar.
Step 7
Place the dough balls on the prepared baking sheet, spacing them about 5 cm (2 inches) apart.
Step 8
Bake for 10-12 minutes, or until the cookies are set around the edges but still soft in the center.
Step 9
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.