Gingersnaps are perennial cookie lover favorites. This recipe is super spicy with an extra dose of ground ginger. What makes this recipe unique is that it calls for just two, easy-to-find wholesome gluten-free flours, no gluten-free starch, and zero gum. Nice!
Our recipe is an adaptation of a recipe for gingersnap cookies which appears on the US Dry Pea and Lentil Council website by the Pancake Princess.
The dough can be made several days in advance of baking, tightly covered and stored in the refrigerator for convenience. For best baking results, weigh your gluten-free flours.
- 6 tablespoons butter (unsalted, at room temperature or dairy-free Spectrum organic vegetable shortening at room temperature)
- 3/4 cup brown sugar (pressed firmly into measuring cup)
- 1 large egg
- 1/4 cup molasses (unsulphured)
- 1/2 teaspoon vanilla extract
- 1 cup/127 grams/4.5 ounces flour (garbanzo bean, Bob's Red Mill brand used in this recipe)
- 1 cup/140 grams/4.9 ounces flour (sweet sorghum, Authentic Foods brand used in this recipe)
- 2 teaspoons ginger (ground)
- 1 1/2 teaspoons cinnamon (ground)
- 1/4 teaspoon cloves (ground)
- 1/4 teaspoon nutmeg (ground)
- 1/2 teaspoon salt (Kosher)
- 1/2 teaspoon baking powder (gluten-free)
- 1/2 teaspoon baking soda
- 1/4 cup sugar (granulated cane, to roll dough ball in prior to baking)
Line 2 baking sheets with parchment paper.
In a large mixing bowl use an electric mixer or stand mixer to cream butter and sugar. Add egg, molasses, and vanilla and beat until combined.
In a separate bowl, mix flours, spices, salt, baking powder, and soda. Whisk to thoroughly blend. Add the dry ingredients to the wet ingredients. Mix until combined and smooth. The batter will be thick.
Cover bowl and chill cookie dough in the refrigerator for about 1 hour. Or place dough in an airtight container and refrigerator for several days.
Preheat oven to 350°F / 176°C while you shape the cookie dough for baking.
For easy, uniform cookies, use 1 tablespoon, spring-loaded ice cream scoop to shape cookies. Otherwise, use a tablespoon to scoop dough and roll into balls. Roll each ball in granulated sugar and place balls about 2 inches apart on baking sheet.
Bake in preheated oven for about 10 minutes. Be careful not to overbake cookies. They should crack on the surface but still be slightly soft in the middle when done. Cool on baking sheet for about 5 minutes then use a spatula to place cookies on a cooling rack.
Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.