I have been running around like a chicken with my head cut off. This time of the year is so stinkin’ busy. I have come to reason that I am not going to stress anymore. I am going to get done what I can get done and focus on my family. If I don’t get around to making a 5th kind of cookie, then so be it.

I did have to make gingersnaps, though, as they are one of my favorites. I love the crunch on the outside and the subtle softness on the inside. Just the right touch of spices. Yum!! This is a recipe that I have been making since I was in high school. I just modified it to be GF 2 years ago. It has never failed me. ****knocking on wood****

**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 (I used a rice, tapioca & potato starch blend)
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)

1. Mix thoroughly shortening, brown sugar, egg and molasses. Blend in remaining ingredients except granulated sugar. Cover; chill at least 1 hour (I chilled over night b/c I ran out of time and patience πŸ˜‰ )

2. Heat oven to 375. Shape dough by rounded teaspoonfuls into balls. Dip tops in granulated sugar. Place balls, sugar side up on ightly greased lbaking 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.

Enjoy! I had one of these for dessert with a piece of peanut butter fudge. YUM!! The Holidays have officially arrived!!!

I do have to share a quick story of a baking failure that I had last night. I was making gluten-filled chocolate chip cookies for my husband’s boss and they flopped, big-time. I don’t know what went wrong. The only thing I can think of is maybe the butter was too soft b/c it took me longer to get to making the cookies than I had anticipated. I probably should have chilled the dough before baking, but I was in a hurry, go figure. I ended up throwing all but a dozen away. The dozen that were salvaged tasted great, or so I was told, I obviously didn’t taste them. (BTW, if I am ever going to intentionally eat gluten, I am going BIG! I am talking Big Mac, Philly Cheesesteak, pizza….that kind of BIG!) Of course, that is not going to happen, it is just nice to think about every once in a while. πŸ˜‰ So, I have to make attempt #2 at some point in the next week, though it will most likely not happen until after Christmas. Maybe I should have had that glass of wine last night….it couldn’t have hurt the outcome, huh?

9 Responses

  1. Oh My Goodness! I love and miss Gingersnaps!
    I have to make these! Could you tell me the amounts in the rice, tapioca & potato starch blend that you used?
    Thanks so much!!

  2. Sure!

    This makes 9 cups of flour mix:

    Gluten Free Flour Mix ~ Bette Hagman’s

    Rice Flour ~ 6 cups
    Potato Starch Flour ~ 2 cups
    Tapioca Flour ~ 1 cup

    Use cup for cup for regular flour.

    Don’t forget to use Xanthan Gum (1 tsp per cup of flour used in your recipe).

    Hope this helps and that you enjoy the Gingersnaps. πŸ™‚

    • What type of rice flour do you use? I notice there are at least two kinds ie: sweet glutinous rice flour, non glutinous rice flour and brown rice flour?
      I heard the sweet rice flour is stickier?

  3. Save me one?

  4. I have some in the freezer for you, along with fudge, snickerdoodles & peanut butter blossoms. πŸ˜‰

  5. I use white or brown rice flour. The sweet rice flour is typically not used for baking.


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