One day I'll work on a ginger snap cookie in memory of her but until then you can join us on the softer side... ;)
Starchy flours such as tapioca starch or potato starch you really want to use sparingly in your baking. They turn into sugar quickly and contribute to weight gain so we usually use them sparingly at our home. I love this next recipe because I was able to make it without any of those flours! It just has one- brown rice flour. And they taste amazing! In fact, my sister-in-law said you can't even tell they're gluten free! What a compliment.
Soft Gluten-Free Ginger Cookies
Adapted by jalene from a recipe off Allrecipes.com
Makes 18 (1 & 1/2 inch) cookies
- 6 Tbsp butter (or Soy Free Earth Balance to make it Dairy Free, Earth Balance contains corn)
- 6 Tbsp sugar or evaporated cane juice sugar + additional sugar for rolling
- 1 egg
- 1/8 cup molasses
- 1 & 1/4 cup brown rice flour
- 1/2 tsp xanthan gum (or guar gum to make it Corn Free)
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp sea salt
You can refrigerate the cookie dough overnight in an airtight container or you can bake it immediately. I found the brown rice softened a little more from refrigerating but they taste wonderful cooking right away as well.
- Preheat oven to 350 degrees F (if baking right away). Line a cookie sheet with parchment paper. Set aside.
- In a medium size bowl combine the brown rice flour, xanthan gum, baking soda, ginger, cinnamon, cloves, and salt. Fluff and combine with a whisk. Set aside.
- In a mixer, beat the butter and sugar until light and fluffy. Add the molasses and then the egg beating for about 30 seconds, scraping sides when necessary.
- Add all the dry ingredients in and mix until well combined.
- Using a 1 inch or 1 & 1/2 inch cookie scoop, scoop out the dough then roll in a little bit of sugar. Place on your prepared pan about 2 inches apart.
- Bake for 9-11 minutes. Do not over bake. Allow the cookies to cool on the pan for about 2-3 minutes then transfer to a wire rack to cool completely. Store in an air-tight container.