Ginger Snaps (Gluten-Free)
Ingredients
- 1/2 Cup Plus 2 Tablespoons Sweet White Sorghum Flour
- 1/2 Cup Plus 2 Tablespoons White Rice Flour
- 1/2 Cup Tapioca Flour
- 1/2 Cup Coconut Flour
- 2 Teaspoons Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Xanthan Gum
- 1/2 Teaspoon Ground Cloves
- 1/2 Teaspoon Ground Ginger
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla Powder
- 1 Cup Sugar
- 3/4 Cup Butter Softened
- 1/3 Cup Molasses
- 1 Egg Room Temperature
- Additional Sugar
Instructions
- Mix first 12 ingredients in one bowl. In another bowl, mix butter and molasses until uniform in color and smooth. Blend in egg. Add dry ingredients in three parts, mixing well after each addition. Once combined, cover and refrigerate for at least 1 hour or overnight.
- Roll dough into balls (small or large , depending on what size cookie you want.) Roll balls in white sugar to completely coat.
- Place on greased cookie sheet and bake at 350 degrees for approximately 9 to 10 minutes or until the cookies are crackled and set. Let the cookies cool slightly before removing to wire rack to cool completely.
March 2012 Modified Recipe – Calla Ferre – From www.glutenfreeclub.com