Gluten Free Ginger Snaps

Gluten Free Ginger Snaps

Gluten Free Ginger Snaps

Adapted From: This Recipe

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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
• Enjoy with a glass of milk!