‘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.
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.
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.
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.
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!