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Gluten-Free Gingersnaps

Prep: 45 min
Makes: 2-1/2 dozen cookies

Just the right amount of spice.

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Ingredients

Directions

Combine flour mix, baking powder, spices and salt in a bowl and set aside.

Combine brown sugar and butter in the bowl of a stand mixer and blend until smooth. Add egg, molasses and vanilla and continue mixing until well blended. Add dry ingredients and mix on medium speed for 1 to 2 minutes or until a smooth dough forms.

Transfer dough onto plastic film, flatten into a disc, wrap tightly and refrigerate for 30 minutes or until very firm.

Preheat oven to 375˚F.

Roll dough into 1-1/2-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten slightly to 1/4-inch thickness (If dough becomes too soft, refrigerate for an additional 10 minutes prior to baking).

Bake for 8 to 10 minutes or until firm in center. Remove from oven and cool on baking sheet.

 

 

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