These Gluten Free Ginger Snaps are crisp around the edges, soft & chewy in the middle, and filled with a spicy bold flavor!
Preheat oven to 350 degrees. Line baking pans with parchment paper or silicone liners.
In a large mixing bowl, cream the butter and 1 cup sugar together with an electric mixer.
Add the egg and molasses and beat until completely combined. Using a rubber spatula, scrape down the sides of the bowl while mixing.
In a medium mixing bowl, whisk together the gluten free flour, salt, baking soda, and spices.
With the electric mixer on low, add 1/3 of the dry ingredients and beat until combined. Continue adding the dry ingredients, in thirds, until all the ingredients are completely combined.
Using a cookie scoop or tablespoon scoop the dough into balls and place on the prepared pans. Roll each dough ball in the remaining 1/2 cup sugar and return to the baking pan.
Bake for 10-12 minutes at 350 degrees. Allow the cookies to cool on the baking pan for 3-4 minutes before removing to a wire rack to finish cooling.
Recipe adapted from Lovely Little Kitchen.