Gluten-Free Ginger Snaps


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These cookies keep and travel well and are a favorite for lunchboxes and travel snacks!

Gluten-Free Ginger Snaps

Yield: 2 dozen

Gluten-Free Ginger Snaps

Gluten-Free Gingersnaps

Ingredients

  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 1/3 cup molasses
  • 1 egg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1 teaspoon ginger
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2-1/2 cups {Gluten-Free Flour Mix|https://www.thimblesandacorns.com/gluten-free-flour-mix/]
  • Extra sugar for rolling

Instructions

  1. Preheat oven to 375°
  2. Mix all ingredients except the Gluten-Free flour mix and extra sugar for rolling together.
  3. Stir in Gluten-Free flour mix and let the dough sit for 15 minutes to firm up.
  4. Roll dough in 1-inch balls, roll the balls in sugar and arrange on a lightly greased baking pan about 2-inches apart.
  5. Flatten cookies to about 1/4-inch thick with a flat bottom cup or cookie press. Dip the cup or press in sugar after each cookie to keep it from sticking.
  6. Bake 8 - 10 minutes until lightly browned around the edges. For a crisper cookie, reduce the oven temperature to 350° and back 12 - 14 minutes until lightly browned around the edges.
https://www.thimblesandacorns.com/gluten-free-ginger-snaps/

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