Gluten Free Gingersnap Cookies

GlutenFreeGirl's Note:

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!

• Total Time: 55 mins
• Prep Time: 50 mins
• Cook Time: 5 mins

Ingredients:

Serves: 48-60

Yield: 48.0 cookies

• 1 ½ cups butter
• 2 cups white sugar , plus some for rolling
• ½ cup molasses
• 2 eggs
• ½ cup tapioca flour
• 1 cup potato starch (NOT potato flour)
• 2 ½ cups rice flour
• 1 ½ teaspoons xanthan gum , plus
• ¼ teaspoon xanthan gum
• 4 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon clove

Directions:

1. In medium bowl, cream butter, sugar, molasses, and eggs.
2. In large bowl combine dry ingredients;stir into butter mixture.
3. Refrigerate for several hours.
4. Preheat oven to 350°F.
5. Scoop out dough, and shape into 1/2 inch balls.
6. Roll into granulated sugar.
7. Arrange at least 3 inches apart on a baking sheet. (They spread while baking).
8. Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp).
9. Cool on wire racks.
10. If desired sprinkle with more granulated sugar.

Reviews

[HonniBee]

Amazing! The first gluten free cookie recipe I have tried that I want to make again! My husband has been asking for them non-stop and I've had to pass your recipe along to many others too! Thanks again!!

[ukichix]

Thnx Glutenfree Girl for a great GF cookie. This recipe makes LOTS of dough! I am going to try freezing it and baking more after Xmas.

[UmmBinat]

4 1/4 stars these are really good texture but only if cooked just right I felt they had a nice flavour. DH didnt like them but he had a hard one 3 days later! I cut the recipe in half and it still made a ton of dough. I did find I had to flatten the cookies myself before putting them in the oven and that may be what contributed to some being harder than other, as baking them as balls they stayed pretty ball like but that may be because of my modifications. I replaced the butter with canola oil in a lesser amount because we are dairy free. I used fancy molasses and egg replacer. Instead of xanthan gum I used guar gum because of a corn allergy and increased the spices by also adding a little bit of allspice but no ground cloves. I added the additional white sugar after baking to look authentic. I will may make these again and not press them down so hard and also use a better oven.