Perfected Gluten-Free Ginger Snaps

Name: Perfected Gluten-Free Ginger Snaps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: ¾ cup (1 ½ sticks) unsalted butter (softened); ½ cup packed brown sugar; ½ cup granulated sugar; 1 large egg (room temperature); ¼ cup molasses; 1 teaspoon vanilla extract; 1 teaspoon baking soda; ¼ teaspoon baking powder; 2 teaspoons ground ginger; ¾ teaspoon ground cinnamon; ½ teaspoon ground cloves; ¼ teaspoon salt; 2 ¼ cups gluten free all purpose flour (I use and recommend Cup4Cup gluten-free flour); ¼ cup granulated sugar (for rolling)

7 steps

Prep:10minCook:10min

Enjoy an old fashioned classic again with the best gluten-free ginger snaps recipe! These well-tested cookies use simple gluten-free baking tricks to guarantee a thick, chewy, soft batch bake every time. No longer will you be disappointed by cookies that spread too much or a gritty texture after you learn the easy method to make GF gingersnaps look and taste just like the classic dessert you grew up on!

Updated at: Mon, 09 Dec 2024 08:35:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories3497.8 kcal (175%)

Total Fat172.2 g (246%)

Carbs540.9 g (208%)

Sugars307.8 g (342%)

Protein18.2 g (36%)

Sodium1656.7 mg (83%)

Fiber16.8 g (60%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

¾ cupunsalted butter

softened

½ cupbrown sugar

packed

½ cupgranulated sugar

1egg

large, room temperature

¼ cupmolasses

1 teaspoonvanilla extract

1 teaspoonbaking soda

¼ teaspoonbaking powder

2 teaspoonsground ginger

¾ teaspoonground cinnamon

½ teaspoonground cloves

¼ teaspoonsalt

2 ¼ cupsgluten free all purpose flour

I use and recommend Cup4Cup gluten-free flour

¼ cupgranulated sugar

for rolling

Instructions

Step 1

In a large mixing bowl, or stand mixer fitted with a paddle attachment, cream together room temperature butter, brown sugar, and sugar until light and fluffy, about 3 minutes. Mix in the molasses, egg, and vanilla extract.

Step 2

Add the baking soda, baking powder, spices, and salt. Mix to combine. Add the gluten-free flour and mix on low speed until well combined.

Step 3

Cover the bowl and refrigerate until well chilled, 1 ½ – 2 hours or overnight.

Step 4

Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone baking mats. If not using parchment paper, leave baking sheets ungreased.

Step 5

When ready to bake use a use a small cookie scoop to portion out 1 tablespoon-size cookie dough balls. Alternatively, roll into balls using your hands.

Step 6

Add the additional sugar to a small bowl. Roll the cookie dough balls in the sugar and transfer to the prepared baking sheets, about 1 ½ inches apart. Bake for 9-10 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Step 7

DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!

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