A friend who’s currently living in Paris, shared a snap of her ginger snaps on Instagram and I couldn’t resist asking for the recipe. I used to love having some with my mom as a kid and thought it would be fun to make a batch for upcoming Christmas events.
The recipe is fairly simple, although I did have to make some substitutions to make them GF. The original recipe can be found here on Tales of Me and the Husband’s blog.
Ginger Snaps Recipe
3/4 cup packed brown sugar
3/4 cup oil
1/4 cup molasses
2 cups GF flour
2 tsp baking soda
1/4 tsp xanthum gum
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp salt
Preheat the oven to 375 degrees.
Combine all the wet ingredients in a large mixing bowl (brown sugar to egg). I used my new Kitchen Aid Mixer on speed 4 for 1 minute.
In a separate bowl I mixed together all of the dry ingredients (flour to salt) using a whisk.
Gradually add the dry ingredients to the wet mixture until it is thoroughly combined. I used my mixer but you can also mix by hand.
Line your cookie sheet with parchment paper. Grease a melon baller and use to scoop out the perfect size portion. These guys spread a great deal so the ice cream scoop I used for mine was a little too big. Be sure to place 2 inches apart.
If you’re able, you can roll in granulated sugar. Mine were too sticky to achieve this so I just sprinkled a little on top before I popped my cookie sheet in the oven.
Bake at 375 degrees for 10-12 minutes. I baked closer to 12 because IMO GF recipes always take 1-2 minutes longer. Makes 4 dozen, depending on their size.
Allow to cool on cooling rack for 10 minutes and enjoy!