Description
Rich and chewy gluten-free ginger snap cookies with deep molasses flavor, warm spices, soft centers, and lightly crackled tops.
Ingredients
Scale
- 1/4 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 packed cup dark brown sugar
- 1/4 cup molasses (regular or light)
- 1 large egg
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 350°F (175°C). In a small bowl, whisk together the granulated sugar and cinnamon for the coating and set aside.
- In a stand mixer, beat the butter until creamy. Gradually add the brown sugar and beat until smooth. Add the molasses and egg and mix until light and fluffy.
- Sift together the gluten-free flour, baking soda, ginger, nutmeg, cinnamon, cloves, and salt. Whisk and sift again for even distribution.
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Roll the dough into 1-inch balls, coat each in the cinnamon-sugar mixture, and place on ungreased baking sheets about 2 inches apart.
- Bake for 5 minutes, rotate the pans, then bake for another 5 minutes until the tops are lightly cracked.
- Transfer cookies to a wire rack and cool completely before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg