Gingersnaps

Gingersnaps

Ryze Flour

Blue Ryze Flour Bag

Prep / Cook Time

25 / 12-14 Minutes

Ryze Flour

blue

Ryze Flour Bag
Prep / Cook Time

25 / 12-14

Minutes
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Ingredients
3/4 cup
shortening
1 cup
granulated sugar
1
large egg, room temp
1/4
molasses
2 cups
RYZE Blue Flour Blend
2 tsps
baking soda
1 1/2 tsps
ground ginger
1 tsp
ground cinnamon
1/2 tsp
salt granulated
extra sugar for rolling cookies
Description

Perfectly spicy, and not too sweet, these Gluten-Free Gingersnaps can be enjoyed for dessert or an afternoon tea. They are bursting with flavor and are perfectly crunchy which makes them a good cookie for dunking

Instructions
  1. Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line two cookie sheets with parchment paper; set aside.
  2. In a large mixing bowl, cream shortening, sugar, egg and molasses.
  3. In a separate medium mixing bowl, combine flour, baking soda, ginger, cinnamon and salt.
  4. Gradually add flour mixture to the wet mixture until combined.
  5. Roll the dough into teaspoon-size balls. Dip one side of the dough balls into sugar and place sugar side up onto the cookie sheet two inches apart.
  6. Bake for 12–14 minutes (one pan at a time) or until lightly brown and starting to crack.
  7. Let cool on the pan for 5 minutes.
  8. Carefully transfer the parchment paper with cookies to a wire rack and cool. Store in an airtight container.

This recipe was developed by Chrystal Carver from Gluten Free Palate. Chrystal website features a collection of recipes, reviews, cookbooks and travel advice for the gluten free. Website can be found here: www.glutenfreepalate.com

Photo credit also goes to Chrystal Carver.

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