Alright, holiday baking is starting to come to mind, and these cookies are great for then (although, I do them year round). They have the right amount of spices, they had a great texture, even days later, and they were a nice chewy gingersnap cookie. Delicious! Definitely add this to your “must try” list. I’ll add a recipe tomorrow that will take these and make them into an awesome (quick) dessert too!
If you have any tried & true Christmas baking recipes, please email them to me (use the button at the side). This is my first Christmas being gluten-free, so it’s a new ball game for me. I’d love recipes for sugar cookies, snicker doodles, anything with chocolate & caramel, hard peppernuts, or any other winners you might have! Now…back to the gingersnaps!
- 1 1/2 cups butter
- 2 cups white sugar, plus some for rolling
- 1/2 cup molasses
- 2 eggs
- 1/2 cup tapioca flour
- 1 cup potato starch (NOT potato flour)
- 2 1/2 cups rice flour
- 1 3/4 teaspoons xanthan gum
- 4 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon clove
- In medium bowl, cream butter, sugar, molasses, and eggs.
- In large bowl combine dry ingredients; stir into butter mixture.
- Refrigerate for several hours.
- Preheat oven to 350 degrees F.
- Scoop out dough, and shape into 1/2 inch balls.
- Roll into granulated sugar.
- Arrange at least 3 inches apart on a baking sheet. (They spread while baking.).
- Bake for 8 to 10 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp.).
- Cool on wire racks.
- If desired sprinkle with more granulated sugar.