Crunchy Gluten Free Gingersnap Cookies
Bake up holiday magic with this perfectly portioned small batch of gluten free crunchy gingersnap cookies. Tender oat flour and a spicy ginger kick deliver the irresistible snap and zing of classic gingersnaps. Dive into homemade holiday cheer, one cookie at a time!
Servings: 14 Cookies
Calories: 96kcal
Ingredients
- 1 cup gluten free oat flour
- ¼ cup tapioca flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 tablespoons unsalted butter, room temperature
- ¼ cup brown sugar, light or dark
- 1 large egg yolk, room temperature
- 3 tablespoons molasses, unsulphured
- 2 tablespoons organic cane sugar or granulated sugar; for rolling
Instructions
- In a small mixing bowl, whisk together the flours, baking soda, salt, and spices.1 cup gluten free oat flour, ¼ cup tapioca flour, ¼ teaspoon baking soda, ⅛ teaspoon salt, ½ teaspoon ground ginger, ¼ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- In a medium bowl, add the butter and brown sugar. Using a hand held mixer (or stand mixer fitted with 3-quart mixing bowl and paddle attachment), mix on medium-high speed until light and creamy. Add the egg yolk and mix to combine. Then add the molasses and continue to mix until smooth and creamy - at least 2 minutes.3 tablespoons unsalted butter, room temperature, ¼ cup brown sugar, light or dark, 1 large egg yolk, room temperature, 3 tablespoons molasses, unsulphured
- Sprinkle the dry ingredients over the wet and mix until no dry streaks remain and a dough forms.
- Cover the bowl and chill the dough in the refrigerator for at least 1 hour.
- When ready to bake, preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- Add the granulated sugar to a small bowl.2 tablespoons organic cane sugar
- Use a medium cookie scoop to scoop 14 cookies. Roll each scoop into a ball with your hands, then roll through the granulated sugar. Place 2 inches apart on the prepared baking sheet.
- Bake the cookies for 10 to 11 minutes, or until the edges are set. The cookies will continue to crisp as they cool. Cool the cookies on the baking sheet set on wire cooling rack for 5 minutes, then transfer to the rack to cool completely.
- Store the cookies covered at room temperature for 3 to 5 days.
Notes
- Serving Size - This is a small batch recipe that can be doubled.
- Yield - The recipe as written using a medium #40 cookie scoop will yield 14 cookies.
- Stand Mixer - This is a great recipe to use a 3-quart mixing bowl and your standard stand mixer.
- Baking Sheet - If using small baking sheets, bake the cookies one baking sheet at a time. Opening the oven to rotate pans may cause and uneven bake and release heat from the oven.
- Storing Leftover Cookies - Baked cookies can be stored covered at room temperature for 3 to 5 days. The cookies may start to soften the more days they sit.
- Freezing Baked Cookies - The cookies freeze beautifully for up to 3 months. Place in a freezer bag, thaw at room temperature.
- Freezing Cookie Dough - Prepare the recipe as written, including chilling and scooping into dough balls. Place the dough balls in a freezer bag and store for up to 3 months. Frozen cookies can go straight into the oven - increase the bake time by a couple minutes.
Nutrition
Calories: 96kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 46mg | Potassium: 104mg | Fiber: 1g | Sugar: 7g | Vitamin A: 93IU | Vitamin C: 0.003mg | Calcium: 20mg | Iron: 1mg