Gluten Free Gingersnap Cookies Recipe #174115
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!
55 min | 50 min prep
SERVES 48 -60 , 48 -60 cookies
- 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
- In medium bowl, cream butter, sugar, molasses, and eggs.
- In large bowl combine dry ingredients;stir into butter mixture.
- Refrigerate for several hours.
- Preheat oven to 350°F.
- Scoop out dough, and shape into 1/2 inch balls.
- Roll into granulated sugar.
- Arrange at least 3 inches apart on a baking sheet. (They spread while baking).
- Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp).
- Cool on wire racks.
- If desired sprinkle with more granulated sugar.
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5 stars