These are delicious, chewy, and puffy gingersnap cookies - perfect for the winter season. And, the best part about them is you don't have to refrigerate the dough before you roll it in sugar and bake it! This turned out to be a happy side-effect of turning my friend Julie's recipe into a gluten-free version of her favorite chewy gingersnap cookies. One thing I love is converting long-loved recipes into gluten-free versions so they can still be happily enjoyed. You can make these cookies flatter (just flatten a bit more) or keep them puffier (don't flatten as much). Perfect for the holidays, too! Enjoy!
Chewy Gingersnap Cookies
Makes 48 small (1Tbsp) or 24 large (2 Tbsp) cookies
Preheat oven to 375F. Line 2-3 cookie sheets with parchment paper or silicon lining.
In a large bowl, mix dry ingredients: (it is important to mix dry ingredients separately in GF baking to avoid clumping/uneven cooking)
1 cup white rice flour
1/2 cup brown rice flour
1/4 cup tapioca starch
1/4 cup potato starch
3/4 tsp xanthan gum
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Beat in a mixer until fluffy:
1/2 cup + 2-3 Tbsp brown sugar
1/2 cup butter
3-4 Tbsp oil
Add an mix in:
1/4 cup molasses
1 egg
Mix dry ingredients into wet ingredients until thoroughly combined.
Prepare a plate or bowl with white granulated sugar.
Scoop 1 Tbsp or 2 Tbsp scoops of cookie dough into the sugar and roll until evenly coated. Place on prepared cookie sheets. Press lightly with a fork to flatten a bit.
Bake at 375F 5-7 minutes for smaller cookies and 7-9 minutes for larger cookies. (If you cook the cookies longer than this, you'll end up with crispier cookies instead of chewy ones)
.JPG)
.JPG)
Cool on cooling rack. These cookies store really well in a tupperware at room temperature for several days. We found they tasted even better the next day!
Enjoy!
Julie's favorite Chewy Gingersnaps (now Gluten-Free!) fresh from the oven!
Chewy Gingersnap Cookies
Makes 48 small (1Tbsp) or 24 large (2 Tbsp) cookies
Preheat oven to 375F. Line 2-3 cookie sheets with parchment paper or silicon lining.
In a large bowl, mix dry ingredients: (it is important to mix dry ingredients separately in GF baking to avoid clumping/uneven cooking)
1 cup white rice flour
1/2 cup brown rice flour
1/4 cup tapioca starch
1/4 cup potato starch
3/4 tsp xanthan gum
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Beat in a mixer until fluffy:
1/2 cup + 2-3 Tbsp brown sugar
1/2 cup butter
3-4 Tbsp oil
Add an mix in:
1/4 cup molasses
1 egg
Mix dry ingredients into wet ingredients until thoroughly combined.
Prepare a plate or bowl with white granulated sugar.
Scoop 1 Tbsp or 2 Tbsp scoops of cookie dough into the sugar and roll until evenly coated. Place on prepared cookie sheets. Press lightly with a fork to flatten a bit.
Bake at 375F 5-7 minutes for smaller cookies and 7-9 minutes for larger cookies. (If you cook the cookies longer than this, you'll end up with crispier cookies instead of chewy ones)
1 Tbsp sized cookies pre- and post-baking.
Cool on cooling rack. These cookies store really well in a tupperware at room temperature for several days. We found they tasted even better the next day!
Enjoy!
No comments:
Post a Comment