Gluten Free Gingersnap Cookies |
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Prep Time: 50 Minutes Cook Time: 5 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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! Ingredients:
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 |
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.
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