Gluten-Free Gingersnaps

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup fancy molasses
  • 2 cups sweet white rice flour
  • 1/2 cup tapioca flour
  • 1/2 tsp xanthan gum
  • 1 Tbsp ground ginger
  • 1 tsp baking soda
  • 1 1/2 tsp ground cloves
  • 1 Tbsp cinnamon
  • pinch of salt
  • extra sugar for coating

Equipment

  • measuring cups and spoons
  • electric mixer
  • 2 bowls
  • spatula
  • baking sheet
  • parchment paper

Prep time:

20

Yields:

12

Cook time:

3 dozen

Recipe attribution:

Tara McMillan

  1. Preheat oven to 350° F.
  2. Cream the sugar and butter. 
  3. Beat in eggs and molasses.
  4. In a separate bowl, whisk together the dry ingredients, then stir into the wet ingredients to form a stiff dough.
  5. Roll by the tablespoonful into balls, then roll in sugar.
  6. Place about 2" apart on a parchment-lined baking sheet. Press tops to flatten slightly.
  7. Bake at 350° F for 12 minutes until tops are slightly crackly and edges are light golden.
  8. Let cool and enjoy—nobody will guess they're gluten-free!