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Ginger Snap Cookies



I love ginger snaps!  We use them for pie crusts, cheesecake crusts and to just eat alone with a nice cup of tea and many other Gluten Free Recipes.  Crispy yet tender and perfect for a cold winter night.  If you are looking to purchase a great ginger snap, try Pamela’s Products.

The original recipe did not call for refrigerating over night, but Mary H. tried the recipe and thought it would work better this way as her cookies spread too much.  Thanks Mary!

Ingredients
3/4 cup white rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup butter or non-dairy butter replacement
1/2 cup granulated sugar
1 egg
1/4 cup molasses

Preheat oven to 350.  In a large bowl, sift together dry ingredients.  In another bowl cream together butter and sugar.  Once creamed together, add molasses and egg and blend in until combined.  Add dry ingredients to wet ingredients and mix until combined.  Wrap dough in plastic wrap and refrigerate over night.

Drop teaspoon sized spoonfuls of dough onto an oiled cookie sheet approximately 1″ apart.  Bake 8-10 minutes at 350.  Cool on a cooling rack.

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