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Recipes, Special Diets on December 22, 2011 by

Gluten Free Gingersnaps (or Ice Cream Sandwiches)

Crispy and full of zing, these classic Gingersnaps live up to their name and they’re so simple to make. This recipe comes from our bakery and uses our Gluten Free All Purpose Flour. If that particular flour blend doesn’t appeal to you or your family, try this recipe for gluten free Crispy Ginger Cookies.

For a fun  holiday dessert, make these into ice cream sandwiches- simply place about 1/4 cup of softened vanilla ice cream (dairy or non-dairy will both work fine) between two gingersnaps and gently press. When ice cream has filled to the edge, roll the edge in festive sprinkles. Then wrap in plastic and freeze for at least 30 minutes to an hour. Enjoy!

Gluten Free Gingersnap Cookies

Directions:

1. In medium bowl, cream butter, sugar, molasses, and eggs.

2. In large bowl combine dry ingredients; stir into butter mixture.

3. Refrigerate for several hours

4. Preheat oven to 350 degrees F.

5. Scoop out dough, and shape into ½ inch balls.

6. Roll into granulated sugar.

7. Arrange at least 3 inches apart on a baking sheet (they spread while baking).

8. Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp).

9. Cool on wire racks.

10. If desired sprinkle with more granulated sugar.

Makes approximately 48 cookies.

Comments

Adria says:

How many cookies does this recipe make?

Hi Adria,

This recipe makes about 48 cookies. I’ll update the post to reflect that.

Fran R says:

I didn’t like this recipe at all. The beans in the flour totally overpowered the spices in the dough.

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