Ingredients for Gluten Free Gingersnap Cookies
- Butter
- White Sugar
- Molasses
- Eggs
- Tapioca Flour
- Potato Starch
- Rice Flour
- Xanthan Gum
- Baking Soda
- Cinnamon
- Ginger
- Clove
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How to Make Gluten Free Gingersnap Cookies
- In medium bowl, cream butter, sugar, molasses, and eggs
- In large bowl combine dry ingredients
- Stir into butter mixture
- Refrigerate for several hours
- Preheat oven to 350f
- Scoop out dough, and shape into 1 / 2 inch balls
- Roll into granulated sugar
- Arrange at least 3 inches apart on a baking sheet
- Bake for 5 to 8 minutes
- Cool on wire racks
- If desired sprinkle with more granulated sugar
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
41g
Fat
18g
Carbs
6g