Cooking and Serving: 30 minutes | 36 cookies
Ingredients
1 ½ cups (210 g) all purpose gluten free flour blend | ¾ teaspoon xanthan gum, omit if your blend already contains it | ¼ cup (36 g) cornstarch
Description
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 36 cookies
Ingredients
1 ½ cups (210 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, omit if your blend already contains it
¼ cup (36 g) cornstarch
¾ teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
¼ cup (50 g) granulated sugar
⅓ cup (73 g) packed light brown sugar
3 tablespoons (63 g) unsulphured molasses
2 tablespoons (42 g) honey
½ teaspoon pure vanilla extract
8 tablespoons (112 g) unsalted butter, at room temperature
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
Instructions
Preheat your oven to 300°F. Line rimmed baking sheets with parchment paper.
In a large bowl, place the flour, xanthan gum, cornstarch, baking soda,.
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.
Scoop the cookie dough into teaspoon-sized portions and place about 1.
between clean palms, and replace on the baking sheet.
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.
For the crispiest, snappiest cookies, lower the temperature to about 250°F.
and bake for another 7 to 8 minutes.
Remove from the oven and allow to cool completely on the baking sheets. They.
Once the cookies are completely cool, store them in a sealed glass container.
for a long time, they’ll soften.
Notes
* ¾ teaspoon xanthan gum, omit if your blend already contains it
* ¼ cup (36 g) cornstarch
* ¾ teaspoon baking soda
* 1 ½ teaspoons ground cinnamon
* 1 teaspoon ground ginger
* ¼ teaspoon kosher salt
* ⅛ teaspoon freshly ground black pepper
* ¼ cup (50 g) granulated sugar
* ⅓ cup (73 g) packed light brown sugar
* 3 tablespoons (63 g) unsulphured molasses
* 2 tablespoons (42 g) honey
* ½ teaspoon pure vanilla extract
* 8 tablespoons (112 g) unsalted butter, at room temperature
* 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
* Preheat your oven to 300°F. Line rimmed baking sheets with parchment paper
* 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
* 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.
* 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.
* 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.
* For the crispiest, snappiest cookies, lower the temperature to about 250°F
and bake for another 7 to 8 minutes.
* Remove from the oven and allow to cool completely on the baking sheets. They
will crisp as they cool.
* 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.
Gluten free flour blend
For best results, use a high-quality all purpose gluten free flour blend with
superfine rice flour. I recommend Better Batter original blend or Nicole’s Best
with added xanthan gum. If using Bob’s Red Mill 1-to-1, add at least an extra
1/2 teaspoon xanthan gum and it should work.
For DIY options and a full discussion of my favorite blends and the ones I
recommend against, please see my all purpose gluten free flour blends
Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 47mg | Potassium: 32mg | Fiber:
0.3g | Sugar: 6g | Vitamin A: 85IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
Gingersnaps in a jar and in a jumble on a white table
in a jar and in a jumble on a white table