Crispy, Crunchy Gluten Free Gingersnaps
These snappy little gluten free gingersnaps have all the right warm spices and the perfect texture to snap when you break them in half!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 36 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 cup all purpose gluten free flour blend ((See Recipe Notes))
- 3/4 tsp xanthan gum (omit if your blend already contains it)
- 1/4 cup cornstarch
- 3/4 tsp baking soda
- 1+1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1/4 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3 tbsp unsulphured molasses
- 2 tbsp honey
- 1/2 tsp pure vanilla extract
- 8 tbsp unsalted butter (at room temperature)
- 1 egg (at room temperature, beaten)
Instructions
- 1
Preheat your oven to 300°F. Line rimmed baking sheets with parchment paper and set them aside.
- 2
In a large bowl, place the flour, xanthan gum, cornstarch, baking soda, cinnamon, ginger, salt, pepper, and granulated sugar, and whisk to combine well. Add the brown sugar, and mix to combine, breaking up any lumps in the brown sugar.
- 3
Add the molasses, honey, vanilla, butter, and egg, and mix until fully combined. The cookie dough will be smooth and soft, and not too sticky.
- 4
Scoop the cookie dough into teaspoon-sized portions and place about 1 1/2-inches apart on the prepared baking sheets. Roll each gently into a ball between clean palms, and replace on the baking sheet.
- 5
Place the baking sheets, one at a time, in the center of the preheated oven and bake until fully set and firm to the touch, about 20 minutes.
- 6
For the crispiest, snappiest cookies, lower the temperature to about 250°F and bake for another 7 to 8 minutes.
- 7
Remove from the oven and allow to cool completely on the baking sheets. They will crisp as they cool.
- 8
Once the cookies are completely cool, store them in a sealed glass container at room temperature to maintain crispness. If you leave them out, uncovered, for a long time, they’ll soften.