I have been experimenting making gluten-free* ginger cookies and quite by accident I left off 1/4 cup of flour. They came out better, thin and crisp with tiny holes in them. If you like the taste of ginger and molasses, you will love this flavorful, cookie.
Yield: 60-70 cookies
Source: I took my Snickerdoole recipe and experimented by making some changes to make ginger cookies. They have come out delightful every time.
Ingredients:
- ½ cup sugar
- 1 tsp ginger
- 1 tsp cinnamon
- ½ cup melted butter (1 stick)
- ¼ cup molasses
- 1 egg
- 1 cup plus 2 Tbsp Gluten Free Flour
- 1 tsp cream of tartar
- 1/8 tsp salt
- ½ tsp baking soda
Steps:
- In a medium mixing bowl, mix sugar, ginger and cinnamon together.
- Add melted butter, molasses, and egg. Beat well with mixer until creamy.
- Sift flour before measuring. In a small mixing bowl, combine flour, cream of tartar, salt and baking soda. Whisk or sift together.
- Add flour mixture to other ingredients and stir until well blended.
- The dough will be soft and sticky. Refrigerate over night.
- Shape dough into 1 inch thick logs and keep logs refrigerated until ready to put on the cookie sheet.
- To bake, preheat oven to 375 degrees F. Preheat insulated cookie sheet until it has warmed. Spray warm cookie sheet with Pam cooking spray.
- Take plate of cookie logs out of refrigerator and cut 1/2 inch thick pieces and place 2 inches apart on the cookie sheet. Put the remaining logs back in the refrigerator until you are ready to bake the next pan full.
- Bake 7 minutes at 375 degrees F or until edges are browned.
- Remove from baking sheet with a thin metal spatula and place on a cooling rack.
- When cool, store in a cookie tin.
- If you want to make a cookie that is soft on the inside and crisp on the outside, add 1/4 cup of flour to the mixture. This cookie will be easier for children to handle and you can sandwich two together with peanut butter in between. That's also good. Adding more flour decreases the flavor just a tad but they are still great.
*I made them gluten free but I feel sure that using regular plain flour will come out just as well, if not better.
