Extra Spicy Ginger Snaps- Gluten Free
I have gotten many requests for my ginger snap recipe. This recipe makes spicy cookies that are a bit soft in the middle with crispiness on the outside (they become less crispy and more moist after a day of storage, but they’re still delicious.) It is based on this recipe, but altered to be gluten free.
The recipe below should suit most tastes; feel free to alter the amount of ginger and cayenne to suit your own wishes. Personally I go for a titch more cayenne AND ginger, but the kids don’t like it when I make them that spicy. Also I’m itching to try these with the addition of some finely diced fresh ginger. Let me know if you try that and it works well.
Recipe: Spicy Ginger Snaps- Gluten Free
Pre-heat Oven to 375ºF
Ingredients (NOTE: You can use 2 1/2 cups of your favorite Gluten Free flour blend, below is just one suggestion.)
- 1 C Brown Rice Flour
- 1/2 C Tapioca Starch
- 1/2 C Potato Starch
- 1/2 C Sorghum
- 1/4 tsp Xanthan Gum
- 1 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Ground Ginger
- 3/4 tsp Cinnamon
- 1/2 tsp Ground Cloves
- 1/4 tsp Cayenne
- 8 T Butter or Palm oil shortening (I prefer salted butter)
- 1/4 C Sugar, plus extra for rolling cookies in
- 2/3 C Brown Sugar, lightly packed
- 1/4 C Molasses
- 1 Egg (or egg substitute. I use 2 TBS flax meal plus 1/4 C water.)
- In a smaller bowl mix together all dry ingredients. Be sure to mix well so all flours are combined.
- In a big bowl mix together butter and sugars until combined. Add molasses and egg and mix well.
- In three additions mix dry ingredients into wet, mixing until combined after each addition.
- Roll 3/4 inch dough balls in sugar. Place about 1 1/2 inches apart on baking sheet. Use parchment or watch closely so they don’t burn.
- Bake 8-10 minutes- don’t over bake! The cookies will be puffy when they come out of the oven and then collapse. If they are baked too long they’ll just stay puffy and become dry.
This is a high altitude recipe (we live at 7,000′). At lower elevations you will want to increase the baking soda by 1/4 tsp and bake at 350ºF.
Other flour combos work- I would try to stick to at least one cup starchy flour (like the potato and tapioca) and if you add too much brown rice and you’ll have gritty cookies.
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