Chewy Gluten Free Gingersnaps

by Amanda Paa on January 2, 2012

Gluten Free Gingersnaps

 

Ever since sampling some of my friend Amy’s amazing ginger cookies, I have had visions of creating a gluten free version so I could indulge in a dozen rather than a tiny nibble. Smells of ginger, spice, and everything nice waft throughout the house as these chewy cookies bake up.

What I find too often when people make gingersnaps is that they are light handed on all the wonderful flavors that make the cookie so sensory provoking, especially the deep, butterscotch flavor you get from the molasses. I also wanted to include lots of ginger, cloves, and cinnamon that I could imagine wafting through the hallways. I buy my spices from Penzey’s because as I’ve mentioned before, their selection and freshness can’t be matched. The other factor in making these treats successful – good quality butter.

hand rolled Rochdale Farms Butter

On a quick trip to Mississippi Market one Saturday afternoon, I got sidetracked when I saw the feature of the day – Rochdale Farms (from Cashton, WI) butter and a few of their cheeses. I can’t say I was sad there were no crackers to try the butter on…I took a small spoonful of the butter alone and I swear magic happened. Seriously rich, creamy, silky goodness.

Make these cookies any time of year – but they are must during the winter season. Enjoy with a hot cup of coffee, a morning newspaper, and some light jazz. Oh, and maybe thoughts of sugar plum fairies too.

Chewy Gluten Free Gingersnaps

  • 3/4 cup butter, softened
  • 1/2 cup raw cane sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/4 cup full strength molasses
  • 1 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 3 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1/4 tsp salt

Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Beat the butter and sugar until light and fluffy in a mixer. Add in the egg and molasses. Mix until blended. In a mixing bowl, whisk together the brown rice flour, sorghum flour, potato starch, tapioca starch, xanthan gum, baking soda, ginger, cinnamon, cloves and salt. In small additions, add the dry ingredients to the butter mixture, mixing on high speed until well blended. Roll the dough into 1″ balls, and roll in the additional sugar. Bake for 10-12 minutes or until puffy and lightly browned. You may think they look a little undercooked but that is okay! They will be done. Remove to wire racks to cool. While cookies are baking, place dough in fridge to keep cool. (otherwise you cookies will spread too much) Store in an air-tight container once completely cool.

*Adapted from The Baking Beauties

 

 

 

Amy P. January 2, 2012 at 8:42 pm

These cookies look lovely, Amanda! Would be perfect with a hot cup of chai.

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amandapaa January 4, 2012 at 10:43 am

Thanks for the inspiration Amy. Your Ginger Cookies are the best, seriously. We need to get together soon over a cup of chai Amy! I know you work so close to me – let’s hit up Nina’s sometime.

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Kate January 3, 2012 at 7:39 pm

Gorgeous cookies!! I’ve had that butter; truly life-changing.

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amandapaa January 4, 2012 at 10:42 am

Thanks Kate! I ate the last one yesterday :( So much fun to use great local products.

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Amy January 9, 2012 at 9:32 pm

I love the hand-rolled butter. I’ve been a Hope Creamery gal for a long time so this one is a new producer for me. On my next trip to the co-op I’ll be looking for it!

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amandapaa January 13, 2012 at 8:39 am

Yes, and it is very reasonable in price which is nice! Loved your last post on MN Locavore about grocery shopping in your hometown. That is very disappointing. We are spoiled living here in St. Paul and having so many options.

Reply

amandapaa January 13, 2012 at 8:40 am

Yes, and it is very reasonable in price which is nice! Loved your last post on MN Locavore about grocery shopping in your hometown. That is very disappointing. We are spoiled living here in St. Paul and having so many options.

Reply

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