Name: Gluten-Free Gingersnaps
Prep time: 20 min
Cook time: 20 min
Yield: 36
Ingredients: White sugar, divided - 1 ½ cups; Margarine - ¾ cup; Egg - 1; Molasses - ¼ cup; Oat flour - 2 cups; Ground ginger - 1 tablespoon; Baking powder - 3 teaspoons; Ground cinnamon - 1 teaspoon; Salt - ½ teaspoon; Ground cardamom - ½ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Gingersnaps

1. White sugar, divided - 1 ½ cups

2. Margarine - ¾ cup

3. Egg - 1

4. Molasses - ¼ cup

5. Oat flour - 2 cups

6. Ground ginger - 1 tablespoon

7. Baking powder - 3 teaspoons

8. Ground cinnamon - 1 teaspoon

9. Salt - ½ teaspoon

10. Ground cardamom - ½ teaspoon

How to cook deliciously - Gluten-Free Gingersnaps

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

2. Stage

Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.

3. Stage

Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.

4. Stage

Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.

5. Stage

Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.