Gluten Free Ginger Snaps
Ginger Snaps in bowl
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Course: Dessert, Snack
Cuisine: American
Keyword: Gluten-Free, Vegetarian
Servings: 12 servings
Calories: 300kcal
Author: Chef Bill Collins

Ingredients

  • ¾ cup brown sugar (packed)
  • 12 tablespoons unsalted butter
  • ½ cup molasses
  • 1 large egg
  • 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.
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