Pamela's Gluten Free Gingersnaps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 27
Ingredients
2 cups Pamela's Baking & Pancake Mix1/2 tsp baking powder1/4 tsp baking soda1/4 tsp salt1 tsp ground cinnamon1 tsp ground ginger1/8 (scant) teaspoon ground cloves1/4 cup finely minced crystallized ginger2/3 cup granulated sugar, plus 1/4 cup for coating1/3 cup unsalted butter, softened3 TBSP gluten-free molasses1/4 cup egg whites
Directions:
Preheat oven to 350° F. Line 2 large baking sheets with parchment paper.
Cookies:
In a medium bowl, whisk together Pamela's Baking & Pancake Mix, cinnamon, ginger, baking powder, baking soda, salt, cloves and crystallized ginger. In a separate medium bowl cream 2/3 cup sugar and butter using an electric mixer on medium high. Add molasses and egg; beat together. Gradually add dry ingredients to sugar mixture beating on low speed until combined.
Set bowl in freezer for 10 minutes to chill dough. After dough chills, form 28 balls 1-inch in diameter. Place sugar in a saucer. Roll balls in sugar and place 2 inches apart on baking sheets. Bake 12 to 13 minutes. Remove from oven and let cookies set on sheets for 5 minutes then transfer to wire racks. Cool completely.
Serving Size: makes 27 1 inch cookies
Number of Servings: 27
Recipe submitted by SparkPeople user UCCHAN.
Preheat oven to 350° F. Line 2 large baking sheets with parchment paper.
Cookies:
In a medium bowl, whisk together Pamela's Baking & Pancake Mix, cinnamon, ginger, baking powder, baking soda, salt, cloves and crystallized ginger. In a separate medium bowl cream 2/3 cup sugar and butter using an electric mixer on medium high. Add molasses and egg; beat together. Gradually add dry ingredients to sugar mixture beating on low speed until combined.
Set bowl in freezer for 10 minutes to chill dough. After dough chills, form 28 balls 1-inch in diameter. Place sugar in a saucer. Roll balls in sugar and place 2 inches apart on baking sheets. Bake 12 to 13 minutes. Remove from oven and let cookies set on sheets for 5 minutes then transfer to wire racks. Cool completely.
Serving Size: makes 27 1 inch cookies
Number of Servings: 27
Recipe submitted by SparkPeople user UCCHAN.
Nutritional Info Amount Per Serving
- Calories: 82.0
- Total Fat: 3.1 g
- Cholesterol: 7.3 mg
- Sodium: 135.7 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 0.4 g
- Protein: 1.2 g
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