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
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!
soo glad you liked them!!
They were incredible. Thank you so much for sharing!!