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: 48Hands-on: 20 minutesTotal: 1 hour 45 minutesDifficulty: Easy
- 3⁄4 cup unsalted butter, softened
- 1 1⁄4 cup sugar, divided
- 1 large egg
- 1⁄4 cup molasses
- 1 cup brown rice flour
- 3⁄4 cup sorghum flour
- 3⁄4 cup arrowroot starch or tapioca starch
- 1 tsp. xanthan gum
- 1 tsp. baking soda
- 2 tsp. ground ginger
- 3⁄4 tsp. ground cinnamon
- 1⁄2 tsp. ground cloves
- 1⁄4 tsp. salt
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.
- In a stand mixer, beat butter and 1 cup sugar until light and fluffy, about 3 minutes. Beat in egg and molasses until blended.
- In a medium bowl, whisk together brown rice flour, sorghum flour, arrowroot starch or tapioca starch, xanthan gum, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually add the flour mixture to the butter mixture, stirring until well blended.
- Cover and refrigerate dough for 1 hour.
- Place remaining 1⁄4 cup sugar in a shallow bowl. Form the dough into 3⁄4-inch balls and roll to coat in sugar. Place on baking sheets 2 inches apart.
- Bake in batches for 10 to 12 minutes or until puffy and lightly browned. Remove to wire racks to cool. Store in an airtight container once completely cool.