Soft Gluten-Free Gingersnap Cookies
The warming aroma of this spicy cookie is enough to draw everyone into the kitchen to see whatʼs baking. These cookies work best if you refrigerate the dough for an hour before baking them.
Makes: 48 cookiesHands-on: 20 minutesTotal: 1 hour 45 minutesDifficulty: Easy
Makes: 48 cookies
- ¾ cup butter, softened
- 1 cup sugar
- 1 large egg
- ¼ cup molasses
- 1 cup brown rice flour
- ¾ cup sorghum flour
- ¾ cup arrowroot starch or tapioca starch
- 1 tsp. xanthan gum
- 1 tsp. baking soda
- 2 tsp. ground ginger
- ¾ tsp. ground cinnamon
- ½ tsp. ground cloves
- ¼ tsp. salt
- Additional sugar for rolling the cookies in
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
- In a stand mixer, beat the butter and sugar until light and fluffy. Add in the egg and molasses. Mix until blended.
- In a mixing bowl, whisk together the brown rice flour, sorghum flour, arrowroot starch or tapioca starch, xanthan gum, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until well blended.
- Cover and refrigerate dough for 1 hour.
- Roll the dough into ¾" balls and roll to coat in the additional sugar. Place on baking sheet, 2" apart.
- Bake in preheated oven for 10–12 minutes or until puffy and lightly browned. Remove to wire racks to cool. Store in an airtight container once completely cool.