These cookies keep and travel well and are a favorite for lunchboxes and travel snacks!
Gluten-Free Ginger Snaps
Category
Cookies
Desserts
Gluten-Free
Posts
Simple Fare
Snacks
Vegetarian
Gluten-Free Gingersnaps
Persons
2
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
- Preheat oven to 375°
- Mix all ingredients except the Gluten-Free flour mix and extra sugar for rolling together.
- Stir in Gluten-Free flour mix and let the dough sit for 15 minutes to firm up.
- Roll dough in 1-inch balls, roll the balls in sugar and arrange on a lightly greased baking pan about 2-inches apart.
- 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.
- 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.