Description

These delicious and chewy cookies are packed with flavor!

Ingredients

Scale

3/4 cup butter, softened
1 cup cane sugar, divided in half
1/2 cup brown sugar
1/3 cup unsulphured molasses
2 eggs
2 tbsp lemon zest
1 whole lemon, juiced
2 tsp ground ginger
2 tsp cinnamon
1/4 tsp salt
1.5 tsp baking soda
2 1/4 cups Gluten Free Flour (I prefer Namaste all-purpose flour or Bob Red Mills)
2 tbsp fresh mint, gently chopped

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Instructions

Preheat oven to 350 degrees.
In a large mixing bowl, cream the butter and sugars (1/2 cup cane sugar & 1/2 cup brown sugar) on medium speed.
Add the molasses, eggs lemon zest and lemon juice on low until combined.
Add ginger, cinnamon, salt, and baking soda and slowly add the flour until incorporated.
On low speed, add the mint to the batter.
Add the other 1/2 cup of sugar into a hollow bowl and roll 1-inch cookie balls into the sugar.
Place cookies on a parchment-lined baking sheet with room for the cookies to spread while baking.
Bake for 13 minutes or until golden brown.

Notes

Recipe inspired by Bobs Red Mill Kid Approved Gingersnap Cookies

Keywords: cookie recipe, fodmap cookies, gluten-free cookies, fodmap desserts