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Ginger Snaps (Gluten Free)

I love ginger snaps and took an old recipe for ginger cookies and made it gluten free by using gluten free flour. Since I was experimenting, I cut the original recipe in half and it made 89 cookies which is a plenty for me. This is my version.

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This is a "hard as a tack" cookie that tastes a lot like the ginger snaps I used to buy in a bag before I became allergic to gluten.

Ingredients:

Steps:

  1. Sift flour before measuring.
  2. In a small mixing bowl, whisk together the flour, salt, nutmeg, cinnamon, ginger, soda and baking powder.
  3. In a medium mixing bowl, mix melted butter, molasses, sugar and eggs. Beat until creamy,
  4. Add dry ingredients and stir until well blended.
  5. Refrigerate overnight.
  6. Preheat oven to 350 degrees
  7. Make cookie dough into small balls and press on to a warm insulated baking sheet sprayed with Butter Pam.
  8. Bake 8-9 minutes or until edges are browned.
  9. Transfer to a cooling rack.
  10. Store in an airtight container.
  11. Enjoy with a cup of coffee or a glass of ice cold milk.

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Food and Recipes Recipes Baking & Desserts CookiesJanuary 5, 2021
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