Bob’s Red Mill Bakery Gingersnap Cookies

Snappy holiday cookies with just the right spice. Gluten Free, Low Cal, Soy Free.

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Votes: 25
Rating: 3.08
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Servings 48people
Submitted By Bob's Red Mill Bakery
Snappy holiday cookies with just the right spice. Gluten Free, Low Cal, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 25
Rating: 3.08
You:
Rate this recipe!
Servings 48people
Submitted By Bob's Red Mill Bakery
Snappy holiday cookies with just the right spice. Gluten Free, Low Cal, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  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°F.
  5. Scoop out dough and shape into 1/2-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 about 48 cookies.
Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Products Used in this Recipe
Recipe Comments

One thought on “Bob’s Red Mill Bakery Gingersnap Cookies

  1. Debbie

    Very good cookie recipe. I made half of the recipe and with shaping the dough into 1/2 inch balls, the recipe yielded me 72 cookies. I prefer my cookies a little spicier, so next time I will try using 2-3 tsp. ginger for half a recipe, as well as maybe adding 1/2 tsp. ground black pepper or even some allspice. Baked them for 9 minutes.

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