Gluten-Free Gingersnaps

Ingredients

• 2-1/2 cups Gluten-Free Flour Mix
• 1 teaspoon Argo® Baking Powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 1-1/4 cups brown sugar
• 10 tablespoons butter OR margarine, softened
• 1 egg
• 1 tablespoon molasses
• 1/2 teaspoon pure vanilla extract

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.