Description
These crispy, gluten-free ginger snaps have warm and spicy flavors from the ginger, cinnamon, and cloves.
Ingredients
- 2 ¼ gluten-free flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- ¾ cup dairy-free butter, softened to cool room temperature
- 1 ¼ cup granulated sugar, divided
- ¼ cup packed brown sugar
- ⅓ cup molasses, unsulfered
- 1 large egg
Instructions
- Preheat oven to 350°. Line a cookie pan with parchment paper or a silicone mat.
- Whisk together gluten-free flour, baking soda, ground ginger, cinnamon, cloves, and sea salt in a medium-sized bowl. Set aside.
- Use a stand or hand mixer to blend together 3/4 cup of the granulated sugar, brown sugar, and dairy-free butter. Then, mix in the egg and molasses.
- Next, add the flour mixture to the butter mixture and mix until thoroughly combined.
- Put the rest of the granulated sugar in a small bowl. Use a cookie scoop and scoop the dough into balls, then roll each one in the sugar and place them on the prepared cookie pan at least 2 inches apart.
- Bake for 15 minutes. Remove pan from the oven and place on a wire rack for 5 minutes. Then, remove the cookies from the pan and put them on the wire rack to cool.
Notes
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
The size cookie scoop I used for this recipe is a medium cookie scoop, and it holds about 2 tablespoons and is called a size #40 scoop. If you use a smaller scoop decrease the baking time by about 2 minutes.