Gingersnaps are the perfect holiday cookie. Infused with fresh ginger and molasses. and they snap... Made with almond flour. They are grain free and delicious.
Prep time: 20 minutes
Bake time; 15 minutes
Makes 24 cookies
3/4 cup butter, softened
1/2 cup cane sugar, or monk fruit sugar
1 egg, room temperature
1/4 cup molasses
1 1/2 cups almond flour
1/2 cup arrowroot
2 tsp. baking soda
2 tsp. fresh ginger, minced
1 tsp. cinnamon
1/2 tsp. salt
extra sugar for dusting cookies
In a large mixing bowl, cream butter and sugar. When light and fluffy, add egg, molasses, and minced fresh ginger. Blend well.
In a separate mixing bowl, combine flour, arrowroot, baking soda, cinnamon and salt.
Gradually add flour mixture to the wet mixture until combined.
Chill the dough for one hour.
Preheat oven to 350°F
Position the oven rack in center of oven. Line two cookie sheets with parchment paper; set aside.
Roll the dough into teaspoon-size balls. Dip one side of the dough balls into sugar and place sugar side up onto the cookie sheet two inches apart.
Bake for 12–14 minutes (one pan at a time) or until lightly brown and starting to crack.
Cookies spread when baking, be sure to leave enough space .
Let cool on the pan for 10 minutes.
Carefully transfer the parchment paper with cookies to a wire rack and cool. Store in an airtight container.