Monday, November 7, 2011
Allergy Free Soft Ginger Cookies
And I'm back with more gingerbread things. I love ginger snaps but my kids hate the crunch. So these are my chewy ginger snaps.......is there such a thing?
And I usually double this recipe because there are never enough for my crew.
1/4 cup shortening
1/4 cup sugar
2 Tablespoons brown sugar
2 Tablespoons molasses
1 1/2 Tablespoons plain applesauce
1/2 teaspoon vanilla extract
1 cup gluten free flour mix (4 cups rice flour, 1 1/3 cup potato starch, 2/3 cup tapioca flour)
1/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Cream shortening and sugar until smooth. Add brown sugar through vanilla. Mix well.
In separate bowl, whisk dry ingredients. Slowly add flour mixture to wet mixture. Blend until well combined.
Place dough in fridge for 30 minutes. Remove and roll dough into small balls. Roll in sugar and place on parchment lined cookie sheet.
Bake at 350 for 14 minutes until cookies crack. Cool on cookie sheets for 10 minutes and then remove to wire racks.