Ingredients
1 ½ cups all-purpose gluten-free flour
¼ cup cornstarch
¾ teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 Teaspoon ground ginger
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
¼ cup granulated sugar
1/3 cup packed light brown sugar
3 tablespoons sulphured molasses
2 tablespoons honey
½ teaspoon pure vanilla extract
8 tablespoons unsalted butter
1 egg at room temperature, beaten
Directions
- Preheat your oven to 150 degrees Celsius. Line the baking sheets with parchment paper and set them aside.
- In a large bowl, place the flour, cornstarch, baking soda, cinnamon, ginger, salt, pepper, and granulated sugar, and whisk to combine well. Add the brown sugar, and mix to combine, breaking any lumps in the brown sugar.
- Add the molasses, honey, vanilla, butter, and egg, and mix until fully combined. The cookie dough will be smooth and soft, and not too sticky.
- Scoop the cookie dough into teaspoon-sized portions. Gently roll into balls and place on the baking sheet.
- Place the baking sheet in the oven and bake until fully set and firm to touch, about 20 minutes.
- For the crispiest, snappiest cookies, lower the temperature to about 120 degrees Celsius and bank for another 7 to 8 minutes.
- Remove from the oven and allow to cool completely on the baking sheets. They will crisp as they cool.
We want to see how your Crunchy gluten free gingersnaps came out, send us your pictures!
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