Gluten Free Gingersnaps Recipe
Soft, spicy gingersnaps made easy with gfJules Gluten Free Graham Cracker Mix or from scratch!
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Servings: 6 dozen cookies
Ingredients
OR
- 1 1/2 cups gfJules™ All-Purpose Flour
- 1 cup white rice flour
- 1/2 cup buckwheat or brown rice flour
- dash of salt
- 2 tsp. cinnamon
- 3 tsp. baking powder
PLUS
- 2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 12 Tbs. 3/4 cup shortening or solid coconut oil
- 6 Tbs. butter or vegan butter Earth Balance® Buttery Sticks
- 6 Tbs. molasses or maple flavored agave
- 1 1/2 cup brown sugar or unrefined coconut palm sugar
- 1 egg or substitute
- 1 tsp. pure vanilla extract
- 3 Tbs. cold water
Instructions
- Beat together shortening, butter, molasses and sugar in one large mixing bowl until lighter. Add egg (or substitute) and vanilla, mixing until integrated well.
- If making from scratch, whisk together all dry ingredients in a separate bowl. Slowly stir the dry mixture into the first bowl, adding spices at this time if baking from my mix. Add water while mixing in dry ingredients to help keep the dry ingredients from puffing out of the bowl and getting all over your mixer. The dough should be wet enough, once mixed, to easily form balls without being wet or crumbly.
- Preheat oven to 350º F for static ovens, 325º F for convection.
- Roll small spoonsfulls of dough gently between your palms then roll in a small bowl of sugar. Place on parchment-lined baking sheets, one inch apart to allow for some spread.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.