Gluten-Free Gingersnaps

Ingredients

• 1.5 cups white sugar , divided
• 0.75 cups margarine
• 1 egg
• 0.25 cups molasses
• 2 cups oat flour
• 1 tablespoon ground ginger
• 3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoons salt
• 0.5 teaspoons ground cardamom

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

2. 2

   Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.

3. 3

   Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.

4. 4

   Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.

5. 5

   Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.