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Gluten-Free Gingersnaps

Gluten-Free Gingersnaps




2-1/2 dozen cookies


1 hour 10 minutes


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  • 2-1/2 cups Gluten-Free Flour Mix
  • 1 teaspoon Fleischmann's® Baking Powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1-1/4 cups brown sugar
  • 10 tablespoons butter OR margarine, softened
  • 1 egg
  • 1 tablespoon molasses
  • 1/2 teaspoon pure vanilla extract



  1. Combine flour mix, baking powder, spices and salt in a bowl and set aside.
  2. Combine brown sugar and butter in the bowl of a stand mixer and blend until smooth. Add egg, molasses and vanilla and continue mixing until well blended. Add dry ingredients and mix on medium speed for 1 to 2 minutes or until a smooth dough forms.
  3. Transfer dough onto plastic film, flatten into a disc, wrap tightly and refrigerate for 30 minutes or until very firm.
  4. Preheat oven to 375?F.
  5. Roll dough into 1-1/2-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten slightly to 1/4-inch thickness (If dough becomes too soft, refrigerate for an additional 10 minutes prior to baking).
  6. Bake for 8 to 10 minutes or until firm in center. Remove from oven and cool on baking sheet.


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