• Skip to main content
  • Skip to primary sidebar

I Am Gluten Free

Gluten free college recipes, family meals, and tips from a teenage girl.

  • Home
  • Eating Gluten Free
    • How to Start Eating Gluten Free
    • Products I Use
    • Gluten Free Travel
    • Checking Labels for Gluten
    • Baking Gluten Free
      • Making Gluten Free Yeast Bread
  • Recipe Index
  • About Me
    • Contact Me
    • Privacy Policy
  • Food Blogging
    • Setup & Design
    • Growing Your Blog
    • Food Photography
    • Traffic & Income

December 10, 2012 Cookies

Gingersnap Cookies


Print Friendly and PDF
‘I’ve been making a lot of gingersnaps lately, in order to find which ingredients and measurements would work best for a gingerbread house. This recipe—with a few slight adaptions—will, I think, do the trick. This recipe turned out well for just plain gingersnap cookies as well.

Ingredients

1 cup cornstarch (or tapioca starch)

2 cups rice flour

1 teaspoon baking powder

1 tablespoon ground ginger

½ cup butter, softened

½ cup sugar

pinch salt

½ teaspoon cloves

1 teaspoon cinnamon

1/2 cup blackstrap molasses

1 egg

 

Grease a cookie sheet and preheat the oven to 350 degrees F.

Beat together the flours, baking powder, and ginger until completely blended. Set aside.

In a medium-sized bowl, cream together the butter and sugar. Add the remaining ingredients (do not add flour mix yet).

Add the flours and baking powder and beat until combined. If you are shaping these cookies and you would rather they would spread as little as possible, refrigerate for one hour. If you are just making round cookies that can spread out a bit, move on to the next step.

Shape the dough into cookies, place the cookies on the cookie sheet, and cook for about fifteen minutes until outside is firm (yet cookies will still feel soft). Remove from oven and allow to cool COMPLETELY before you remove them from the pan.

Related Posts

  • Chocolate Chip CookiesChocolate Chip Cookies
  • Chocolate Peanut Butter CookiesChocolate Peanut Butter Cookies
  • Gluten-Free Chocolate CookiesGluten-Free Chocolate Cookies
  • Almond ToffeeAlmond Toffee
  • Gluten Free Pumpkin DoughnutsGluten Free Pumpkin Doughnuts
  • Gluten Free Oreo CookiesGluten Free Oreo Cookies
  • Apple Quick BreadApple Quick Bread
  • Cream Cheese BarsCream Cheese Bars

Categories: Cookies Tags: gingersnap cookies, gluten-free christmas cookies, gluten-free cookies, gluten-free gingersnap cookies

Follow Me On Instagram!

[instagram-feed num=5 cols=5]

Follow me on Pinterest!

Visit me on Pinterest!
Previous Post: « Potato and Egg Hash
Next Post: Gingerbread House »

Reader Interactions

Comments

  1. Iris Ryan says

    April 6, 2014 at 10:43 pm

    Hi Linnaea,
    Thanks for the site. I tried the gingersnaps and they spread out a lot. I just wanted to make sure the recipe called for 1 cup of black strap molasses and not 1/4 cup? I did not have black strap molasses but used unsulphured full flavor molasses instead. I will try these again. Maybe I just needed to refrigerate the batter first. I have a daughter who is about to turn 16…..she loves horses and is gluten free. I plan to show her your site also! Thank you.

    Reply
    • Linnaea says

      April 7, 2014 at 6:42 pm

      Hi Iris,
      I compared the original recipe with the one I typed out on the blog, and yes, the measurements were wrong. The molasses is 1/2 cup instead of 1 cup.

      Reply
  2. Brenda says

    October 26, 2014 at 9:45 pm

    Hey Linnaea ~ I am new to gf baking and I am so glad you are out there blazing a trail on the gluten free range. I have not attempted this recipe yet, but am planning to make them in the morning. Just wondering if ginger was omitted on purpose because you are not a fan of ginger or you were temporarily out of that ingredient. I am going to add it in because, gee, they would be just snap cookies without the ginger 🙂

    Thank you for sharing and please keep it up girl.

    p.s. I first heard of you in a magazine article regarding a gluten free pie crust made with cream cheese and some cinnamon rolls…I found the your website when I went back to reread the recipes more thoroughly and decided to read about the proofing yeast link and low and behold there you were.

    Reply
    • Linnaea says

      October 29, 2014 at 3:45 pm

      You caught me with the ginger. I was out of ginger that day and didn’t use it and so when I wrote the recipe out online the ginger was absent. 🙂 I guess I’d better add it in!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi, I’m Linnaea, the girl behind the blog! When I'm not mixing up GF goodness, you might find me herding cattle on our family ranch, frantically studying my way through college, procrastinating on homework by reading a good thick book, or bossing people around. Welcome to my corner of the internet! I'm so glad you're here. :) [Read More...]

Find a Recipe!

Follow Me On Pinterest!

Visit me on Pinterest!

Follow Me On Instagram!

[instagram-feed num=4 cols=2]
VigLink badge
Alderspring Ranch Grassfed Organic Beef

Copyright© 2022 · Cookd Pro Theme by Shay Bocks