Recipe

Crispy Gluten-free Gingersnaps Recipe

Add Step-by-Step Photos	Sola / All my dishes 4 months, 2 weeks ago Searching for a GF gingersnap,I found most would turn out cakey.I wanted a true crisp cookie.The secret is chilling the dough.These are just so wonderful.I am very pleased with the results after converting a Penzey recipe. Prep:120m Cook:30m Servings:40	Sola
	snappy crispy

as an ice cream sand

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Ingredients

1 1/2 cups GF baking mix (containing tapioca starch,potato starch as well as flour)

1/2 cup rice flour

2 Tsp.baking soda

1 Tsp.Xanthan gum

1/4 Tsp. salt

3/4 cup butter-softened OR vegetable shortening

1 cup sugar

1 egg

1 Tsp. cider vinegar

1/4 cup molasses

2 Tsp. ground ginger

1 Tsp. cinnamon

1/2 Tsp. ground clove

1/3 cup sugar for rolling/coating

Directions

Sift first 5 ingredients,set aside.

In a large bowl cream butter and sugar until light and fluffy,about 2 minutes.Add egg,molasses,vinegar and spices.Beat well.

Add flour mix in two parts,blending well.

Shape into a ball,cover with plastic wrap or wax paper.Chill overnight or at least two hours.

Preheat oven to 350.

Shape dough into 1 1/2 inch balls,roll in reserved sugar.Place on ungreased cookie sheet.Cookiess will spread so allow space between them.

Bake 15 minutes,but watch last 4 minutes oven temps. vary careful not to overbake.( but you want to keep them in as long as possible for them to be crispy,just dont burn!!)

Cool on baking sheet one minute then remove and let cool on rack.

I stored mine in a plastic baggie and they were still crisp the next day.

These would also make for great ice cream sandwiches !!

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