Delicious Gluten-Free Gingersnap Cookies Recipe

Indulge in the warm, spicy flavors of gingersnap cookies with this gluten-free recipe. These cookies are crisp on the outside, chewy on the inside, and packed with the perfect balance of ginger, cinnamon, and molasses. They are a must-have treat for the holiday season.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/4 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup granulated sugar, for rolling

Directions

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In a separate large bowl, cream together the butter and brown sugar until light and fluffy.
4. Add the molasses, egg, and vanilla extract to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Using a cookie scoop, shape the dough into 1-inch balls and roll each ball in granulated sugar.
7. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Enjoy your gluten-free gingersnap cookies with a glass of milk or a cup of tea!

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