IMG_3903A 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

1 egg

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!

Happy baking!


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