Ingredients
- ¾ cup brown sugar (packed)
- 12 tablespoons unsalted butter
- ½ cup molasses
- 1 large egg
- 2½ cups gluten free flour mix
- ¼ teaspoon xanthan gum (use only if there is none in the flour mix)
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ cup granulated sugar (for coating)
Instructions
Early Prep
- In a large bowl, beat together the brown sugar, butter or shortening, molasses, and egg until blended
- Stir in the baking mix and spices. Refrigerate the dough, covered, for a minimum of 1 hour, or up to 2 days
After Dough Has Been Refrigerated
- Scoop rounded tablespoonfuls of dough and roll into balls. Dip the tops of the balls in sugar
- Place the balls, sugar-side up and 2″ apart, on ungreased or parchment-lined baking sheets.
- Bake the cookies just until set (and not raw-looking), about 11-15 minutes.
- 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.
Nutrition Facts
Gluten Free Ginger Snaps
Amount per Serving
Calories
300
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
46
mg
15
%
Sodium
64
mg
3
%
Potassium
238
mg
7
%
Carbohydrates
47
g
16
%
Fiber
3
g
13
%
Sugar
29
g
32
%
Protein
3
g
6
%
Vitamin A
373
IU
7
%
Vitamin C
0.01
mg
0
%
Calcium
65
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.