Pamela's Gluten Free Gingersnaps
Nutritional Info
- Servings Per Recipe: 27
- 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
View full nutritional breakdown of Pamela's Gluten Free Gingersnaps calories by ingredient
Number of Servings: 27
Ingredients
-
2 cups Pamela's Baking & Pancake Mix
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/8 (scant) teaspoon ground cloves
1/4 cup finely minced crystallized ginger
2/3 cup granulated sugar, plus 1/4 cup for coating
1/3 cup unsalted butter, softened
3 TBSP gluten-free molasses
1/4 cup egg whites
Directions
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.