Gluten Free Gingersnaps Thursday, February 21, 2008
1/4 cup butter
1/2 cup sugar
2 TBSP molasses
1 cup Red Mill All Purpose Gluten Free Baking Flour
1/4 tsp salt
1 tsp baking soda
1/4 tsp ginger
1/4 tsp cinnamon
Preheat oven to 350 deg. Mix dry ingredients together. Cream butter and sugar together thoroughly. Beat in egg and molasses. Add flour mixture. Mix well. Drop rounded teaspoons of dough onto greased cookie sheet. Bake for 10 to 12 minutes. Makes about 40 cookies.
Be warned, these cookies spread a lot on the pan. Place them at least 2 to 3 inches apart. I originally did these with 1/2 cup soy flour and 1/4 cup each cornstarch and potato starch flour. They tasted great. They ran all over the place. I like this formulation better.