Gingersnap Cookies

Gingersnap Cookies


3/4 cup butter softened (not melted)
1 cup organic cane sugar divided
1/2 cup brown sugar, packed
1/3 cup molasses
2 eggs
4 tablespoons Encala
2 teaspoons ground ginger
2 teaspoons cinnamon
1/4 teaspoons ground cloves
1/2 teaspoon salt
1-1 ½ teaspoons baking soda
2-1/4 cups gluten free 1-to-1 baking flour


Preheat your oven to 350 degrees F.
Using a hand mixer, cream the butter, ½ cup of the cane sugar and the brown sugar in a large bowl.
Add the molasses, eggs and Encala and continue mixing until it’s well combined.
Add the ginger, cinnamon, cloves, sea salt and baking soda and mix well.
Add the Bob’s Red Mill gluten free flour and mix until well combined. The mixture will be slightly wet.
Roll the gingersnap cookie dough into 1-inch balls, then roll each ball in the remaining ½ cup of cane sugar.
Lay the ball on a parchment paper lined baking sheet.
Repeat until you’ve used all the dough.
Bake for 15 minutes or until the cookies are crackled and set.
Allow the cookies to cool on the baking sheet, then transfer to a wire rack to cool completely.
Enjoy fresh or store in an airtight container.

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