Ginger Snaps

Ingredients

• 2 1/4 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
• 2 teaspoons Ground Ginger
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Cloves
• 1 1/2 teaspoons Baking Soda
• 1/4 teaspoon Salt
• 1/2 cup Unsalted Butter, softened
• 1/2 cup Brown Sugar, packed
• 1/4 cup Granulated Sugar
• 1/4 cup Molasses
• 1 Egg
• 1 teaspoon Vanilla Extract
• 1/4 cup Granulated Sugar (for coating)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. 2

   In a medium bowl, whisk together the gluten-free flour, ginger, cinnamon, cloves, baking soda, and salt.

3. 3

   In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

4. 4

   Beat in the molasses, egg, and vanilla extract until well combined.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

6. 6

   Roll the dough into 1-inch balls. Roll each ball in granulated sugar to coat.

7. 7

   Place the sugared dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

8. 8

   Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. They will firm up as they cool.

9. 9

   Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.