Gluten-Free Gingersnaps
Ingredients
- 1 ½ cups white sugar, divided
- ¾ cup margarine
- 1 egg
- ¼ cup molasses
- 2 cups oat flour
- 1 tablespoon ground ginger
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground cardamom
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
- Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.
- 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.
- 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.
Source
Original recipe: View Original