Gingersnaps

Gingersnaps

Ingredients

  • 2 2/3 cups Baking Free Gluten-Free all purpose flour (341 g)
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 3/4 teaspoon xanthan gum
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter or non-dairy margarine (melted)
  • 1/4 cup molasses
  • 1 cup sugar
  • 1 large egg
  • sugar for topping

Directions

Step 1
Mix together the flour, cloves, ginger, cinnamon, baking soda, xanthan gum and salt. Set aside.
Step 2
In stand mixer bowl, beat together butter, molasses and sugar. Beat in egg.
Step 3
Slowly mix in the dry ingredients. The dough will be sticky.
Step 4
Divide dough into 3 equal parts and roll into logs about 2 inches thick on waxed paper. Twist ends to close. Refrigerate the logs for several hours.
Step 5
Preheat oven to 350 degrees F. Place parchment on cookie sheets. Cut the logs into 1/4 to 1/3 inch thick slices, like coins. Be sure to reshape if necessary. Press both sides into sugar. Place on prepared cookie sheets leaving about 2 inches between cookies.
Step 6
Bake in preheated oven for 8 minutes. Cool completely and transfer to rack. Store cookies in an airtight container. Makes about 60 crispy and tasty 2" cookies.