GLUTEN FREE GINGERSNAP COOKIES

Gluten Free Gingersnap Cookies image

These are really delicious, this is the first gluten free recipe that I created myself! They taste exactly like wheat containing gingersnap cookies. These are regulars on my Christmas cookie tray. When I first made them my family couldn't believe that they were gluten free.Plus they freeze really well!

Provided by GlutenFreeGirl

Time 55m

Yield 48-60 cookies, 48-60 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups butter
2 cups white sugar, plus some for rolling
1/2 cup molasses
2 eggs
1/2 cup tapioca flour
1 cup potato starch (NOT potato flour)
2 1/2 cups rice flour
1 1/2 teaspoons xanthan gum, plus
1/4 teaspoon xanthan gum
4 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon clove

Steps:

In medium bowl, cream butter, sugar, molasses, and eggs.
In large bowl combine dry ingredients;stir into butter mixture.
Refrigerate for several hours.
Preheat oven to 350°F.
Scoop out dough, and shape into 1/2 inch balls.
Roll into granulated sugar.
Arrange at least 3 inches apart on a baking sheet. (They spread while baking).
Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp).
Cool on wire racks.
If desired sprinkle with more granulated sugar.

Nutrition Facts : Calories 138.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 23, Sodium 161.8, Carbohydrate 20.5, Fiber 0.5, Sugar 10.4, Protein 1.1

*** Explore more Gluten Free Gingersnap Cookies Recipes »

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