I love ginger snaps and took an old recipe for ginger cookies and made it gluten free by using gluten free flour. Since I was experimenting, I cut the original recipe in half and it made 89 cookies which is a plenty for me. This is my version.
This is a "hard as a tack" cookie that tastes a lot like the ginger snaps I used to buy in a bag before I became allergic to gluten.
Ingredients:
- 1/2 cup molasses
- 1/2 cup butter (melted)
- 1/2 cup sugar
- 1 egg
- 1 1/2 cup Pillsbury Best Gluten Free flour
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- ½ tsp baking soda
- 1 tsp baking powder
- Butter Crisco no stick spray
Steps:
- Sift flour before measuring.
- In a small mixing bowl, whisk together the flour, salt, nutmeg, cinnamon, ginger, soda and baking powder.
- In a medium mixing bowl, mix melted butter, molasses, sugar and eggs. Beat until creamy,
- Add dry ingredients and stir until well blended.
- Refrigerate overnight.
- Preheat oven to 350 degrees
- Make cookie dough into small balls and press on to a warm insulated baking sheet sprayed with Butter Pam.
- Bake 8-9 minutes or until edges are browned.
- Transfer to a cooling rack.
- Store in an airtight container.
- Enjoy with a cup of coffee or a glass of ice cold milk.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
Iceskater
Silver Answer Medal for All Time! 320 Answers March 7, 20210 found this helpful
I've got to say that "it made 89 cookies which is a plenty for me" is the recipe note of the year! :-) These are my favorite cookie too.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
