I have made lots of cookies in my time. I love sweets. I particularly have an affinity for gingersnaps. Having morning sickness with 4 pregnancies, I realize that ginger is a godsend. I haven't made gingersnaps since we realized my son was gluten sensitive almost 7 years ago. But this recipe is to die for. The best gingersnaps EVER. GF or not.
In the Kitchenaid, mix 1 C sugar, 1/2 c oil (I use olive oil), 1 t vanilla, 2 eggs and 1/3 c molasses.
Add dry ingredients to mixer bowl: 2 1/2 c gluten free flours (I used buckwheat flour, tapioca flour and white rice flour.) I use a cup of 2 and 1/2 of the other. Add 1 t xanthan gum, 2 t baking soda, 1 t salt, 1 t cinnamon, 1 t ginger, 1/2 t ground cloves.
This recipe works best if you can refrigerate the dough for a couple of hours but I have made it where I just put the dough right in a 375 oven.
You want to make walnut sized ball and roll them in sugar. I cooked mine a little higher temperature because we are at over 4000 feet elevation. I put them at 390. And I cooked them from 8-10 minutes. They come out so light and airy.
Good Luck!
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