A Gluten Free Cookie Recipe
Ginger Snap Mix Recipe
This is a gluten free cookie recipe for making ginger snaps. It is also set up so that you can make a mix to save time. This mix will keep for about 10 weeks, so you can make several batches from one mix recipe. Keep the mix cool in an airtight container until it's used up.
The mix will require just 3 additional ingredients to make the cookies. I use Grandma's Robust Molasses, but Grandma's Original works just as well.
If you just want to make one batch instead of the mix, you can use the list below. So for one 3 cup batch it would be:
- 2 cups gluten free flour
- 1/2 cup sugar
- 1 Tablespoon Baking Powder
- 3/4 teaspoon (tsp) salt
- 1/4 tsp baking soda
- 1/4 tsp ground cloves
- 3/4 tsp ground ginger
- 3/4 tsp cinnamon
- 1/2 cup shortening
Blend all dry ingredients and stir until well mixed. Use a pastry blender or 2 knives to cut shortening into dry ingredients. Then skip down to the Ginger Snap directions.
or make the full 12 cup mix below to save time later.
8 cups gluten free flour mix (Not featherlite, too dry)
2 cups sugar
1/4 cup baking powder (I use Clabber Girl double acting)
1 Tablespoon Salt
1 tsp baking soda
1 tsp ground cloves
1 Tablespoon ground ginger
1 Tablespoon ground cinnamon
Sift or stir the above ingredients in a large bowl until well blended.
2 cups shortening. (If soy intolerant use Spectrum palm oil shortening.)
Use a pastry blender to cut in the shortening until it is the consistency of cornmeal. (If you don't have one you can use 2 butter knives).
You can store it in a plastic bowl with a lid, a plastic bag, or whatever you have that will keep it airtight. It should be cool, and can be refrigerated. Makes about 12 cups. Will make 4 batches. Use within 10 weeks. Be sure to label it with the date.
3 cups ginger snap mix
1 egg (or if egg intolerant, 1/3 cup applesauce plus 1 Tablespoon oil.)
1/3 cup molasses
About 1/4 cup sugar in a small bowl
Begin by greasing two cookie sheets lightly and preheating the oven to 350 degrees. In a bowl, mix the gingersnap mix with the egg or egg substitute and molasses. Mixture should be thoroughly moist and an even brown color.
Shape into 1 inch balls (about 24) and then roll in the bowl of sugar. Put them 2 inches apart on the cookie sheet, and then take the bottom of a small glass and flatten them to about 1/4 inch thickness. Bake the cookies for 12-15 minutes or until the edges are browned. This portion will make about 24 cookies.
I make these every holiday season, and whenever I'm in the mood for them! I hope you will enjoy this gluten free cookie recipe. If they come out a little too dry the first time, add 2 tablespoons of applesauce the next time. Humidity levels change and may affect the dough.
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