Ginger Snaps
(from MOCAJanelle’s recipe box)
They are called Gingersnaps, and the flavor does snap, but these cookies have an amazing chewiness that you won’t be able to stop eating. I had these for the first time in 1983. My friend Janet brought them to a women’s retreat. After the first one I couldn’t stop eating them. I kept getting up and crossing the room to sneak just one more. Finally Janet laughed and said “I have never seen you eat like this!” My next birthday I received a basket of cookies and the recipe. I have adjusted the flours to be gluten free, of course, but the amazing texture and flavor are still there. Try them yourself! This recipe is quick and very forgiving. There is no chilling so they can be baked right away. And more importantly they can be eaten right away. Enjoy!
Categories: Cookies
Ingredients
- 1/2 cup shortening
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon xanthan gum
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 1/2 cups Authentic Foods superfine rice flour
- 1/4 cup corn starch
- 1/4 cup tapioca flour
Directions
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Preheat oven to 350 degrees. Place parchment paper on your cookie sheet.
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Beat together shortening and sugar until they are well mixed and fluffy. Add egg and molasses and beat again until they are very creamy. Add dry ingredients, mix just until combined scraping the bowl with a rubber spatula once. Do not overmix.
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Scoop balls of dough with a small cookie scoop. Round lightly in your hand and then roll in a small bowl of sugar. Place on the parchment papered cookie sheet. Bake 9 to 12 minutes or until well cracked on the surface and slightly browned; do not overbake. Cool before removing from pan. These freeze well, if there are any left to store!