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
- 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
Preheat the oven to 325°F.
- 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.