Begin by measuring out all your ingredients. This is your mise en place moment! It’s a fancy cooking term that essentially means “everything in its place.” You’ll want to have your butter softened and your egg ready to go.

In a large mixing bowl, cream together the softened butter and both types of sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Next, add in the honey, molasses, beaten egg, and vanilla extract. Mix until everything is well combined. The scent already is incredible!

In another bowl, whisk together the gluten-free flour, xanthan gum (if needed), cornstarch, baking soda, spices, salt, and black pepper. Make sure to break up any lumps in the flour to ensure a smoother texture in your cookies.

Gradually add the dry ingredients to the wet ingredients. You might want to do it in two additions to ensure everything incorporates well without any flour flying around. Mix until you have a smooth dough. Lastly, fold in the orange zest. This will brighten the flavor magnificently.

Cover the bowl with plastic wrap, and place it in the refrigerator. Chill the dough for at least an hour. This step improves the texture and flavor of your snaps.

When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This ensures easy cleanup and prevents sticking—win-win!

Once the dough is chilled, scoop out tablespoon-sized portions of the dough and roll them into balls. Roll each ball in granulated sugar to coat it. Place them on the prepared baking sheet, spacing them about 3 inches apart since they will spread during baking.

Pop them into the oven and bake for about 10-12 minutes. The edges should be set, while the centers remain soft. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.