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Gluten Free Gingersnap Cookies

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Ingredients

Adjust Servings:
1 1/2 cups butter
2 cups white sugar, plus some for rolling
1/2 cup molasses
2 eggs
1/2 cup tapioca flour
1 cup potato starch (not potato flour)
2 1/2 cups rice flour
1 1/2 teaspoons xanthan gum, plus
1/4 teaspoon xanthan gum
4 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon clove

Nutritional information

138.8
Calories
54 g
Calories From Fat
6.1 g
Total Fat
3.8 g
Saturated Fat
23 mg
Cholesterol
161.8 mg
Sodium
20.5 g
Carbs
0.5 g
Dietary Fiber
10.4 g
Sugars
1.1 g
Protein
26g
Serving Size

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Gluten Free Gingersnap Cookies

Features:
    Cuisine:

    The cookie tastes ok, but all I could taste was cloves no ginger. Definitely not what I wanted.

    • 75 min
    • Serves 48
    • Easy

    Ingredients

    Directions

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    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.

    Avatar Of Carter Snyder

    Carter Snyder

    Pitmaster specializing in smoked and barbecued meats with a signature sauce.

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