Recipe: Gluten-Free Gingersnap Cookies

When I was just a teenager, a long, long time ago, I fell in love with baking. I would start to bake when I got home from school and by the time my mom came home, a treat would be fresh out of the oven, just waiting to be served for dessert.  I often depended on her Betty Crocker cookbook for my creations. The book was falling apart at the time, as it had obviously been put to good use.  My favorite section of that cook book was the cookie section.  Many of my favorite childhood cookie recipes originated from this book, so it only made sense that I would try to create a gluten-free version after I started the diet.

Gingersnaps are a unique cookie. They have a crisp outer shell and tender, chewy center.  The aroma & flavor are reminiscent of the season, quickly transporting me back to my childhood.

Gingersnaps
**Originally from The Betty Crocker Cookbook, modified to be GF by me

• 3/4 cup shortening*
• 1 cup packed brown sugar
• 1 egg
• 1/4 cup molasses
• 2 1/4 cups GF flour mix
• 2 tsps. xanthan gum
• 2 tsps. soda
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. cloves
• 1/4 tsp. salt
• Granulated Sugar (for rolling cookies in before baking)

Directions:

1. Mix thoroughly shortening, brown sugar, egg and molasses. Blend in remaining ingredients except granulated sugar. Cover; chill at least 1 hour.
2. Heat oven to 375. Shape dough by rounded teaspoonfuls into balls. Dip tops in granulated sugar. Place balls, sugar side up on lightly greased baking sheet (I covered mine with parchment paper, but you don’t have to). Bake 10 – 12 minutes (I baked 10) or just until set. Immediately remove from baking sheet. Makes approx. 4 dozen. Mine made less, but I think they were a little bigger.

*It is very important to use shortening here – it plays an important part in the form & texture of the cookie.  Butter or margarine will not produce the same results.  I have not tried this recipe with Earth Balance shortening, but would be interested from hearing from anyone who does.