Ginger snaps are a delightful treat anytime of the year, but there’s something about cold weather that makes crisp ginger cookies extra special. Whip up a batch of theses gluten-free goodies, pour yourself hot chocolate and get cozy. We won’t judge if you gobble them up in one sitting. If staying in isn’t your style, serve them at a holiday party, gift them to a generous host or leave by the tree for Santa. No one will be able to resist these tempting sweets.
Gluten-Free Ginger Snaps
Recipe courtesy of Tiffany McCall from Read.Eat.Blog
2-¾ cups gluten-free all-purpose baking flour (385g)
1 cup granulated sugar + more for rolling (200g)
2 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. salt, optional
¾ cup Crisco Butter Flavor Shortening (140g)
¼ cup molasses (85g)
- Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, cream sugar and shortening together until fluffy. Beat in molasses and eggs until thoroughly mixed. Set aside.
- In a separate large bowl, sift together flour, baking soda and spices. A spoonful at a time, add dry mixture to wet. Beat well after each spoonful.
- When all of the flour mixture has been added, refrigerate the dough for 15-20 minutes.
- Scoop out the dough out into 1-ounce balls. Roll each ball in sugar and place them on prepared baking sheet without touching each other.
- Bake for 10-12 minutes until cracked on top.
- Place on a wire rack to cool and top with extra sugar.