Gluten Free Gingersnaps

Ingrédients

• 170 grams unsalted butter (room temperature)
• 100 grams granulated sugar
• 100 grams light brown sugar
• 50 grams (2 tablespoons) Molasses (Use unsulphured molasses. Black treacle will also work. )
• 1 large egg (room temperature.)
• 1 teaspoon vanilla extract
• 300 grams gluten free all purpose flour
• 1 1/2 teaspoon baking soda (always check that it is gluten free as some brands contain gluten)
• 1/4 teaspoon xanthan gum (omit if flour blend already contains xanthan gum.)
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Extra granulated sugar (optional for coating for rolling cookie dough)

Préparation

1. 1

   --- How to make gluten-free gingersnaps ---

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment on high speed, cream the butter, granulated sugar, and brown sugar together until light and fluffy.

3. 3

   Add in the egg, molasses, and vanilla extract, and mix until fully combined. Scraping down the bowl to catch any ingredients that may be sticking to the sides and bottom.

4. 4

   In a separate bowl, mix the flour, salt, xanthan gum, baking soda, ground ginger, ground cinnamon, and ground cloves.

5. 5

   Add the flour mixture to the stand mixer and on low speed mix until combined.

6. 6

   Cover the bowl and place in the fridge for 30 minutes.

7. 7

   Preheat the oven to 170°C/325°F/Gas mark 3. Cover two to three baking sheets with parchment paper.

8. 8

   Use a cookie scoop or small ice cream scoop to portion the dough into a ball and onto the lined baking sheet, leaving a gap of approximately 3 inches between each cookie. To ensure ample space for spreading, it is advisable to avoid placing more than five to six cookies on a single baking sheet (depending on the size of your baking sheet).

9. 9

   Each cookie ball should weigh approx. 35 grams, this recipe should make around 21 ginger snap cookies. I recommend weighing the cookie balls to get an even and consistent-sized cookie.

10. 10

    Optional - Roll the cookie dough balls in a small bowl of sugar until it is fully coated in sugar before placing them on the baking sheet.

11. 11

    Place the baking sheet in the center of the oven and bake for 15-16 minutes until the edges of the cookies look crispy around the edges and soft and chewy in the middle. Remove from oven and leave to cool on the baking sheet until they are cool and firm before transferring to the cooling rack. If you prefer a crunchier cookie, leave the cookies in the oven for 3-4 minutes longer.

12. 12

    I recommend baking the baking sheets of cookies one at a time to ensure they are baked evenly, as they are best baked in the middle of the oven. The cookies will look softer in the center but will firm up as they cool.