Ingredients

The following ingredients have 36 Servings
  • ¾ cup unsalted butter (softened (but not melted))
  • 1 cup granulated sugar (divided)
  • ½ cup brown sugar
  • ⅓ cup blackstrap molasses (or dark molasses)
  • 2 eggs
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon sea salt
  • 1½ teaspoons baking soda
  • 2¼ cups gluten free all purpose flour

Instruction

  • Preheat your oven to 350° F.
  • In a large bowl, cream the butter, ½ cup of the cane sugar and the brown sugar with an electric mixer.
  • Add the molasses and eggs and continue mixing until it’s well combined. Then add the ginger, cinnamon, cloves, sea salt and baking soda and mix well.
  • Last, add the Bob’s Red Mill gluten free flour and mix until well combined. The mixture will be slightly wet.
  • Roll the gingersnap cookie dough into 1-inch balls, then roll each ball in the remaining ½ cup of cane sugar. Lay the ball on a parchment paper lined baking sheet. Repeat until you’ve used all the dough.
  • Bake for 13-15 minutes or until the cookies are crackled and set. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool to room temperature.
  • Eat your gluten free ginger cookies fresh or save for later.