Kid-Approved Gluten Free Gingersnap Cookies

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 2 Pastured eggs

• Condiments

  • 1/3 cup Molasses

• Baking & Spices

  • 1 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, organic
  • 1 cup Cane sugar, organic
  • 2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/2 tsp Sea salt

• Dairy

  • 3/4 cup Butter

• Other

  • 2¼ cups Bobs Red Mill Gluten Free 1-to-1 Baking Flour

Found on happy-mothering.com

Description

Ingredients

• ¾ cup butter, softened (but not melted)
• 1 cup organic cane sugar, divided
• ½ cup organic brown sugar
• ⅓ cup molasses
• 2 pastured eggs
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon sea salt
• 1½ teaspoons baking soda
• 2¼ cups Bobs Red Mill Gluten Free 1-to-1 Baking Flour

Directions

• Preheat your oven to 350 degrees F.
• In a large mixing bowl using a hand mixer, cream the butter, ½ cup of the cane sugar and the brown sugar.
• Add the molasses and eggs and continue mixing until it’s well combined.
• Add the ginger, cinnamon, cloves, sea salt and baking soda and mix well.
• Last, add the Bob’s Red Mill gluten free flour and mix until well combined. The mixture will be slightly wet.
• Roll the gingersnap cookie dough into 1 inch balls, then roll each ball in the remaining ½ cup of cane sugar.
• Lay the ball on a parchment paper lined baking sheet.
• Repeat until you’ve used all the dough.
• Bake for 15 minutes or until the cookies are crackled and set.
• Allow the cookies to cool on the baking sheet, then transfer to a wire rack to cool completely.
• Store in an airtight container.