Recipe Image

Gluten-Free Gingersnaps

  • Beginner
  • 2-1/2 dozen cookies
  • 1 hr 10 min
Baking Success Or Baking Mess


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


Combine flour mix, baking powder, spices and salt in a bowl and set aside.

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.

Transfer dough onto plastic film, flatten into a disc, wrap tightly and refrigerate for 30 minutes or until very firm.

Preheat oven to 375˚F.

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).

Bake for 8 to 10 minutes or until firm in center. Remove from oven and cool on baking sheet.

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