Ginger Snaps

3/4 Cup Butter

1 C Brown Sugar

1 Egg

1/4 C Molasses

2 1/8 C Bob Mills 1:1 Baking Flour

1/2 Tsp Salt

2 Tsp Baking Soda

1 Tsp Cinnamon

1/2 Tsp Xanthum Gum

1 Tsp Ginger

1 C White Sugar for Tossing

  1. Preheat oven to 375

  2. Cream together butter with sugar and egg until light, fluffy, and lighter in colour

  3. Add molasses and mix

  4. Add remaining ingredients and mix together well

  5. Refrigerate batter for 2-3 hours (I recommend this step as the cookies do turn out better)

  6. Scoop cookies by the spoonfuls into some white sugar in a bowl and toss around till coated

  7. Place on a greased cookie sheet or use parchment paper and bake for 10-12 minutes

  8. ***Take cookies out before they look fully done if you prefer a chewier vs dry and crunchy cookie

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