Gluten-free Gingersnap Cookies (Edit recipe)

These gingersnap cookies are easy and fun to make, and so delicious to eat! Flavored perfectly with our Gingersnap seasoning, so you don't have to worry about mixing up your own blend of spices for your cookies. Our Gluten-Free All-Purpose flour is the secret to these perfect cookies that nobody will ever know are gluten-free!

45 minutes

12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	82
Fat:	4 g
Carbohydrates:	11 g
Protein:	2 g
Cholesterol:	10 g
Sodium:	142 mg
Fiber:	0 g
Sugars:	7 g
Calculated per serving.

by Primal Palate

View original recipe

Serves: 24

Ingredients

240 grams Primal Palate Gluten-free All-Purpose Flour, 2 cups spooned and leveled
2 tsp Baking Soda
1/2 tsp Himalayan Pink Salt
1 Tbsp Primal Palate Gingersnap Spice
1/2 cup Unsalted Butter, Organic [*Spectrum Brand, sustainably sourced]
3/4 cup Granulated White Sugar
1 tsp Pure Vanilla Extract
1 Tbsp Molasses
1 Egg, whole

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium sized mixing bowl, whisk together the gluten-free flour, baking soda, Himalayan pink salt, and Gingersnap spice blend..
In a large mixing bowl, or in a standing kitchen mixer, cream the butter and sugar, until light and fluffy. Add the egg and vanilla extract, and blend again until smooth.
Add the molasses to the sugar mixture, and blend again until nice and creamy.
Add the flour mixture to the sugar mixture, a little bit at a time, blending after each addition of flour, until you have a well combined cookie dough. The dough should firm enough that it can be rolled into small balls at this point.
Chill the dough for 30 minutes so that it can be even more easily rolled into small balls for baking.
Preheat the oven to bake at 350 degrees. and line a baking sheet with parchment paper.
Remove the chilled dough from the fridge, and use a cookie scoop to dish out the cookie dough to then roll into balls.
Roll the balls in a light coating of granulated sugar. They are great without the added sugar as well if you want to omit.
Place the balls of dough onto your parchment lined baking sheet, spaced a few inches apart. These cookies spread a lot, so give them room.
Bake the cookies at 350, on the middle rack, in the center of the oven, for 10-12 minutes.
Allow to cool, and enjoy!