Gluten Free Ginger Snaps


 

INGREDIENTS:

  • 2 2/3 cups of Bob’s Red Mill gluten free all purpose baking flour
  • ½ teaspoons of ground cloves
  • ¾ teaspoons of ground ginger
  • 1 teaspoon of ground cinnamon
  • ½ teaspoons of baking soda
  • 1 ¾ teaspoons of Xanthan gum
  • 1/8 teaspoons of salt
  • 1 stick (1/2 cup) of unsalted butter, melted
  • ¼ cup of molasses
  • ¾ cups of packed brown sugar
  • 1 large egg
  • 1/3 cups of candied ginger, chopped into small pieces
  • Sugar for coating

 

DIRECTIONS

  • Combine flour, cloves, ginger, cinnamon, baking soda, Xanthan gum, and salt into a medium bowl. Whisk and set aside
  • Chop the candied ginger into small pieces and set aside
  • In a large bowl, or the bowl of a stand mixer, beat together the brown sugar, melted butter, and molasses until smooth
  • Beat in the egg
  • Mix in the candied ginger
  • Cover the bowl with plastic wrap and chill in the freezer for 20 minutes
  • Once dough is chilled, preheat the oven to 375° and line a cookie sheet with parchment paper
  • Separate dough into 3 equal sized chunks and place on wax paper
  • Roll the dough into a log about 2 inches in diameter and cut into pieces about 1/3 of an inch thick
  • Pour some sugar into a shallow bowl, & coat each dough slice with sugar
  • Round out the slices, and place cookies on a cookie sheet about 2 inches apart. Using the bottom of a cup, gently flatten the cookies
  • Bake for 10 minutes
  • Let cookies cool and store in an airtight container