Perfected Gluten-Free Ginger Snaps

Enjoy an old fashioned classic again with the best gluten-free ginger snaps recipe! These well-tested cookies use simple gluten-free baking tricks to guarantee a thick, chewy, soft batch bake every time. No longer will you be disappointed by cookies that spread too much or a gritty texture after you learn the easy method to make GF gingersnaps look and taste just like the classic dessert you grew up on!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, or stand mixer fitted with a paddle attachment, cream together room temperature butter, brown sugar, and sugar until light and fluffy, about 3 minutes. Mix in the molasses, egg, and vanilla extract.

Step 2

Add the baking soda, baking powder, spices, and salt. Mix to combine. Add the gluten-free flour and mix on low speed until well combined.

Step 3

Cover the bowl and refrigerate until well chilled, 1 ½ – 2 hours or overnight.

Step 4

Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone baking mats. If not using parchment paper, leave baking sheets ungreased.

Step 5

When ready to bake use a use a small cookie scoop to portion out 1 tablespoon-size cookie dough balls. Alternatively, roll into balls using your hands.

Step 6

Add the additional sugar to a small bowl. Roll the cookie dough balls in the sugar and transfer to the prepared baking sheets, about 1 ½ inches apart. Bake for 9-10 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Step 7

DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!

↑Support creators by visiting their site 😊