Gingersnap Cookies Recipe - Gluten Free
1/2 c. butter, 1 c. Crisco shortening
2 c. white sugar
1/2 c. dark molasses
3/4 c. tapioca flour
1 1/4c. potato starch (NOT potato flour)
2 1/2 c. rice flour
1 3/4 t. xanthan gum
4 t. baking soda
2 t. cinnamon
1 t. ginger
1 t. cloves
In medium bowl, cream butter and shortening, sugar, molasses, and eggs. In large bowl, mix all other ingredients. Stir into butter mixture. Refrigerate several hours (or not). Preheat oven to 325 degrees. Shape dough into 1/2 inch balls. Dip tops in granulated sugar.
Arrange at least 3 inches apart on baking sheet. Bake 13-14 minutes. Let cookies cool on pan before removing.
These cookies would have looked prettier if I'd actually followed the instructions and let the dough chill, then rolled them into balls. I didn't. I dropped them by spoonfuls onto the greased cookie sheet because I was eager to get a gingersnap. When I do refrigerate the dough, the cookies don't spread out as flat. But then, sometimes it matters and sometimes it doesn't. :-)
This recipe makes 48-60 cookies.
I doubt that anyone who isn't told would know that these cookies are gluten free. They are delicious!! But I wouldn't tell them. Kids (and an occasional adult) have a weird reaction to the word 'gluten' and don't seem to hear the word 'free.'
This post is linked to: Making the World Cuter Mondays and Something I Whipped Up Monday and Motivate Me Monday and Making Monday Marvelous and Made from Scratch Tuesday and Delectable Tuesday and Anything Related Tuesday and Take a Look Tuesday and Tasty Tuesday and Tempt My Tummy Tuesdays and Wandering Wednesday and What's Cookin' Wednesday and We Did it Wednesday and Thrilling Thursday and Lisa's Gluten-Free Blog and Favorite Things Friday and I'm Lovin' it Friday and It's a Hodgepodge Friday and Fat Camp Friday and Fun With Food Friday