When I tried this recipe (converted from a gluten recipe), I had one goal: to bake a cookie that my husband could not resist.
And that was no easy task... as Steven is not no cookie lover.
He doesn't like chocolate chip (too rich).
He will rarely eat a gingerbread cookie (too "gingery").
Sugar cookies are too sweet.
Snickerdoodles are too bland.
And then there is texture: it should not be hard and crunchy, nor should it be doughy.
That was my challenge... and these Ginger Cookies were my triumph.
They are 100% Hubby approved!
And he is not the only one who has enjoyed them...
|Emily from "In His Hands"|
THE QUINTESSENTIAL GINGERSNAP COOKIE
3/4 cup butter, shortening or lard1 cup white sugar
1/4 cup dark molasses (I use unsulferated blackstrap molasses - THE BEST FLAVOR!)
1 1/3 cup rice flour
2/3 cup tapioca starch
1 tsp xanthan gum
1/2 tsp salt
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1/3 cup cinnamon sugar for dipping cookies in
-Preheat oven to 350 F.
-Sift the flour, starch, xanthan gum, soda, salt and spices together to blend evenly.
-Cream together the butter and sugar. Add the egg and molasses and beat until smooth.
-Add the flour mixture and mix thoroughly, until a soft dough forms.
-Use a spoon to scoop a ball of dough, about 1" in diameter. drop the ball into the cinnamon sugar to coat one side. Place the balls, sugar side up on a baking sheet.
-Bake for 9-10 minutes or until the tops are slightly cracked and the edges look firm and slightly browned.