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Gingersnap Cookies Image by: Gingersnap Cookies Author: Canadian Living

Gluten-Free    Nut-Free
For gluten-free baking, we use Bob's Red Mill Gluten-Free All-Purpose Baking Flour. Look for it in health food stores or the organic section of grocery stores.

  • Portion size 48 servings
  • Credits : Canadian Living Magazine: December 2009



In large bowl, beat butter with 1 cup (250 mL) of the sugar; beat in egg and molasses. In separate bowl, whisk together baking flour, ginger, baking soda, cloves, cinnamon and salt; stir into butter mixture to form stiff dough.

Roll dough by level 1 tbsp (15 mL) into balls; roll in remaining sugar. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets; press to flatten slightly.

Bake in 350°F (180°C) oven until edges are light golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)

Nutritional facts Per cookie: about

  • Sodium 28 mg
  • Protein 1 g
  • Calories 61.0
  • Total fat 2 g
  • Potassium 29 mg
  • Cholesterol 7 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g


  • Iron 1.0
  • Vitamin A 1.0
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