Ingredients
-
1 1/2
-
2
-
1/2
-
2
-
1/2
-
1
-
2 1/2
-
1 1/2
-
1/4
-
4
-
2
-
1
-
1
-
-
Directions
Gluten Free Gingersnap Cookies, These are really delicious, this is the first gluten free recipe that I created myself! They taste exactly like wheat containing gingersnap cookies These are regulars on my Christmas cookie tray When I first made them my family couldn’t believe that they were gluten free Plus they freeze really well!, The cookie tastes ok, but all I could taste was cloves no ginger Definitely not what I wanted , I’ve made these several times I did cut the recipe in half and still had plenty of cookies for myself and to share with family used Thai rice flour for the rice flour, as it is ground finer I found I didn’t need to refrigerate the dough, but then my kitchen is always cool These taste like regular gingersnaps, mine were thicker and chewy Plus these freeze well
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Steps
|
1
Done
|
In Medium Bowl, Cream Butter, Sugar, Molasses, and Eggs. |
|
2
Done
|
in Large Bowl Combine Dry Ingredients;stir Into Butter Mixture. |
|
3
Done
|
Refrigerate For Several Hours. |
|
4
Done
|
Preheat Oven to 350f. |
|
5
Done
|
Scoop Out Dough, and Shape Into 1/2 Inch Balls. |
|
6
Done
|
Roll Into Granulated Sugar. |
|
7
Done
|
Arrange at Least 3 Inches Apart on a Baking Sheet. (they Spread While Baking). |
|
8
Done
|
Bake For 5 to 8 Minutes. (baking Less Time Will Give You a Chewy Cookie; Baking More Will Make Them Crisp). |
|
9
Done
|
Cool on Wire Racks. |
|
10
Done
|
If Desired Sprinkle With More Granulated Sugar. |
