Gluten Free Ginger Snaps

Adapted from King Arthur Flour


¾ cup (213g) brown sugar, packed

12 tablespoons (1 ½ sticks) (170g) unsalted butter

½ cup (170g) molasses

1 large egg

2 ½ cups (300g) gluten free flour mix

¼ teaspoon xanthan gum (use only if there is none in the GF flour mix)

½ teaspoon baking soda

2 teaspoon ground ginger

1 teaspoon cinnamon

¼ cup granulated sugar, for coating

  1. In a large bowl, beat together the brown sugar, butter or shortening, molasses, and egg until blended
  2. Stir in the baking mix and spices. Refrigerate the dough, covered, for a minimum of 1 hour, or up to 2 days

Preheat the oven to 325°F.

  1. Scoop rounded tablespoonfuls of dough and roll into balls. Dip the tops of the balls in sugar
  2. Place the balls, sugar-side up and 2″ apart, on ungreased or parchment-lined baking sheets.
  3. Bake the cookies just until set (and not raw-looking), about 11-15 minutes.
  4. Remove the cookies from the oven. For softer cookies, immediately transfer them from the baking sheets to a cooling rack. For crispier cookies, allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a rack to finish cooling.