Ingredients
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon pure vanilla extract
- Additional granulated sugar for rolling
Directions
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, molasses, and vanilla extract and mix until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Scoop the dough into 1-inch balls and roll each ball in additional granulated sugar. Place the balls on the prepared baking sheets, 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Interesting Facts
- Gingersnaps are believed to have originated in Europe in the 18th century.
- Gingersnaps get their crunchy texture from the combination of molasses and baking soda.
- Gingersnaps are great for gifting during the holiday season.
