Thursday, October 15, 2020

Gingersnap Cookies - Gluten Free Style

There may not be a better food season! Those delicious, spicy fall baked goods capture my heart. 

I have a couple of recipes that have been converted to gluten free versions that get gobbled up as quickly as their gluten filled counter parts. But, we all need a new adventure now and again! 

-2 large eggs
-3/4 cup softened (not melted) butter
-1 cup granulated sugar (divided into two 1/2 cups) 
-1/2 cup light brown sugar
-1/3 cup molasses
-2 1/4 cups gluten free flour (see flour notes below) 
-2 teaspoons ground ginger
-2 teaspoons cinnamon 
-1/2 teaspoon ground cloves 
-1/2 teaspoon sea salt
-1 1/2 teaspoons baking soda
-parchment baking paper 

Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.

Cream together the butter, 1/2 cup of granulated sugar, and brown sugar using a mixer. Add eggs and molasses until well combined. 

In a small bowl, mix together the ginger, cinnamon, cloves, sea salt, and baking soda. Add this to the sugar, eggs, and molasses mixture and mix well.

Add the gluten free flour and mix well until all of the ingredients are combined. The dough will be slightly wet. Cover the dough in the bowl and refrigerate for 30 minutes, until the dough is just a bit stiffer.

Roll the cookie dough into 1" balls. Roll each cookie dough ball in the remaining 1/2 cup of granulated sugar. Place the cookie dough ball on baking sheet lined with parchment baking paper. (No stick and easy clean up!) 

Bake for 15 minutes or until the cookies crackle and begin to flatten out. Allow your cookies to cool on the baking sheet, then enjoy! (We can hardly wait this long!!) 

Gluten free flour notes: Flour matters! Your flour mixture should also have xanthan gum. If it doesn't, add 1/2 teaspoon xanthan gum to your flour mixture. If your flour mixture tends to create recipes that run a bit on the dry side, use 2 Tablespoons less flour mixture in the recipe or add 1/4 cup sour cream. Sour cream is a great binder that will bring many of your gluten free baked goods together! 

We love this gluten free flour and didn't change a thing in this recipe.


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