The Best Gluten-Free Gingersnaps Recipe
This easy recipe with simple gluten-free and dairy-free ingredients makes the most delicious, chewy gingersnap cookies you have ever tasted!
Ingredients
- 1½ cups sugar (reserve ½ cup for rolling formed cookies)
- ¾ cup butter-flavored shortening
- ½ cup molasses
- 1 egg (beaten)
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 cups gluten-free flour blend I use King Arthur Gluten Free Measure for Measure Flour (Add ½ teaspoon of xanthan gum, if your flour does not already contain it.)
Instructions
- Cream shortening with 1 cup of sugar. (reserve ½ cup of sugar for rolling formed cookies in step #7)
- Stir in molasses and beaten egg.
- Add remaining ingredients, except gluten-free flour and ½ cup sugar, and blend well.
- Add gluten-free flour and mix. If using a stand or hand mixer, mix the dough for an additional 2-3 minutes after the ingredients are fully mixed for the best results.
- Chill dough in the refrigerator for one hour.
- Preheat oven to 350℉. Prepare baking sheets with parchment paper or silicone baking mats.
- Place the remaining ½ cup of sugar in a small bowl. Shape dough into 1-inch balls, about the size of a walnut in its shell. Roll in the sugar to coat.
- Place on prepared baking sheets and bake in the preheated oven for 10-12 minutes. Let rest on baking sheet for 2-3 minutes before transferring to cooling racks.
Nutrition
Calories: 81kcalCarbohydrates: 13gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.4gCholesterol: 3mgSodium: 61mgPotassium: 54mgFiber: 1gSugar: 9gVitamin A: 5IUVitamin C: 0.002mgCalcium: 12mgIron: 0.4mg
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