Gluten Free Gingersnap Cookies
These super easy gluten free gingersnaps are a full of gingerbread flavor. Made with molasses, ginger, and clove spice all wrapped up to deliver you a crispy crinkly holiday cookie.
Servings: 54 cookies
Ingredients
Cookie:
- 3/4 cup coconut shortening {you can use unsalted butter softened but your cookies will not be as crisp}
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 large egg
- 1/3 cup molasses
- 2 1/3 cups Gluten Free all purpose flour
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
Coating:
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a medium bowl using a fork stir together flour, ginger, and cloves. Set aside
- Using an electric mixer beat together the shortening, sugar, salt, and baking soda.
- With electric mixer running on low add in the egg,and then the molasses.
- Add the flour mix slowly while mixer is running and blend until dough comes together.
Coating:
- In a small bowl combine the sugar and cinnamon.
- Form dough into 1" balls, you can use a small ice cream scoop to measure. Using your hands roll dough in your palms to smooth out balls and drop into the cinnamon-sugar mixture.
- Roll the balls in the cinnamon sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
- Bake the cookies for 11 minutes, for cookies that are crisp around the edges.
- Remove the cookies from the oven, and cool right on the pan, or on a rack.
- Cool completely and store in a sealed container for up to one week.