Gluten Free Gingersnaps!
These are good. If you are looking for something healthy this isn't it! Its rare that I have a gluten free cookie turn out, and I'm an advanced baker. They are crunchy, but thats because I left them in the oven for 10 minutes instead of 8. My first batch was very thin so I mixed in another 1/4c flour. For my flour mix I kinda just guessed since I didn't have all the ingredients for the featherlight mix. I used 1 1/3c rice, 1/3c corn, 1/3c tapioca. Then later on I added 1/8 c of rice and 1/8c sw rice because I ran out of rice flour.
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READY IN: 20mins
SERVES: 36
YIELD: 36 cookies
UNITS: US
INGREDIENTS
Nutrition- 3⁄4
- 1cup sugar
- 1⁄4cup light molasses
- 1
- 1⁄4teaspoon salt
- 2teaspoons baking soda
- 1teaspoon ginger
- 1teaspoon clove
- 1teaspoon cinnamon
- 2cups gluten-free flour
- 1teaspoon xanthan gum
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DIRECTIONS
- Sift together dry ingredients. Cream shortening and sugar. Beat in molasses. Add egg. Mix only until mixed inches Add dry ingredients to creamed mixture. IF the dough seems sticky add 1/4 Celsius more flour mix.
- Roll into small balls. Dip in sugar and place 2 inches apart on ungreased cookie sheet. Bake at 370° for 8 – 10 minutes.
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