Gluten-Free Gingersnaps (Old Fashioned!)
Description: You can make these old-fashioned gluten-free gingersnaps soft and chewy OR crispy, depending on how long you bake them. Either way, we can't stop making these buttery, delightful cookies every holiday season!
Ingredients
- 2¼ cups (337g) gluten-free measure-for-measure flour
- 2 teaspoons baking soda
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- ¾ cup (170g) butter, (at room temperature)
- ¾ cup (150g) granulated sugar
- ¼ cup (53g) brown sugar
- ⅓ cup (80ml) molasses
- 1 large egg
- ½ cup (100g) granulated sugar, (for rolling)
Instructions
- In a medium bowl, whisk together the gluten-free flour, baking soda, ginger, cinnamon, cloves and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the molasses and egg and mix until well-combined. Scrape down the sides and bottom of the bowl.
- With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix until well-combined. Scrape down the sides and bottom of the bowl, then mix again until fully incorporated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 3 days. (If chilling for more than a few hours, let the dough sit at room temperature for 30 minutes before scooping.)
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, 1½ tablespoons per ball, then roll in granulated sugar.
- Place on the prepared baking sheets, about 3 inches apart. For chewy cookies, bake for 13-15 minutes. For crisp cookies, bake for 16-18 minutes.
- Remove from the oven and cool on the baking sheets for 10 minutes. Transfer to a wire rack to cool completely.