A gluten free ginger snaps recipe (officially spelled “gingersnaps”) with a soft baked center with a chewy crust and slightly crisp edges. They are traditionally thin wafers. You can make them thin and crisper simply by slightly flattening the dough balls and baking them a tad bit longer. The method I used is the preferred method in my household as we enjoy soft and chewy cookies. I hope you enjoy them no matter which method you use.
Gluten Free Ginger Snaps
Ingredients:
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup firmly packed dark brown sugar (or light brown for crisper cookies)
- 1/2 cup white granulated sugar
- 1/4 cup unsulphured molasses
- 1 large egg
- 3/4 teaspoon pure vanilla extract
- 1 1/2 cups superfine brown rice flour (or superfine white rice flour)
- 6 Tablespoon potato starch
- 2 Tablespoons cornstarch (or tapioca flour)
- 1/4 teaspoon xanthan gum (or guar gum)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 to 2 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/3 cup granulated granulated sugar, for rolling (optional)
Instructions:
- In the bowl of your mixer, add butter and both sugars; and beat on high speed until fluffy, about 2 - 2 1/2 minutes.
- In a separate, medium-sized bowl, whisk rice flour(s), baking soda, salt, cinnamon, ginger, and cloves together until combined; and set aside.
- Add molasses, egg, and vanilla to butter mixture; and beat until thoroughly combined. Scrape sides and bottom of bowl as needed.
- Add flour mixture and beat on medium speed, using the paddle attachment (if you have one), until thoroughly mixed.
- Wrap in plastic wrap and refrigerate until firm, about 45 minutes.
- Preheat the oven to 350°F.
- Line two baking sheets with silicone baking mats or parchment paper; and set them aside.
- Place about 1/3 cup granulated white sugar in a shallow bowl and set aside while the dough is chilling.
- Scoop a rounded tablespoon of dough and roll into an 1-inch ball.
- If desired, roll them in granulated sugar. (This makes them chewy on the outside.)
- Transfer dough ball to the prepared baking sheets, repeat with remaining dough, and space about 2 inches apart. (Refrigerate any dough or dough balls you are not immediately baking. Chilled dough spreads less when baked.)
- If you desire a thin, crispy cookie, using a glass or solid spatula, "slightly" flatten each dough ball.
- Bake for about 12 minutes for crisp edges and a soft to chewy center or longer for crisp centers.
- Once baked, allow to cool on baking sheet for about 4 minutes; and then transfer to a wire rack to cool completely.
- Store leftovers on counter top in an air-tight container for 1 day or freeze immediately. Gluten free cookies tend to soften when they are not frozen.
Tips
To make a half batch of cookies, use 1 1/2 tablespoons of beaten egg.
If using only one baking sheet, be sure the baking sheet is cool before making the next batch.
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