GLUTEN FREE GINGERSNAP COOKIES
These are really delicious, this is the first gluten free recipe that I created myself! They taste exactly like wheat containing gingersnap cookies. These are regulars on my Christmas cookie tray. When I first made them my family couldn't believe that they were gluten free.Plus they freeze really well!
Provided by GlutenFreeGirl
Categories Drop Cookies
Time 55m
Yield 48-60 cookies, 48-60 serving(s)
Number Of Ingredients 13
Steps:
- In medium bowl, cream butter, sugar, molasses, and eggs.
- In large bowl combine dry ingredients;stir into butter mixture.
- Refrigerate for several hours.
- Preheat oven to 350°F.
- Scoop out dough, and shape into 1/2 inch balls.
- Roll into granulated sugar.
- Arrange at least 3 inches apart on a baking sheet. (They spread while baking).
- Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp).
- Cool on wire racks.
- If desired sprinkle with more granulated sugar.
Nutrition Facts : Calories 138.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 23, Sodium 161.8, Carbohydrate 20.5, Fiber 0.5, Sugar 10.4, Protein 1.1
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