Gluten-Free Gingersnaps Recipe

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

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

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

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.

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.