Gluten-Free Giant Ginger Cookies
Preheat oven to 350°F. In a medium bowl stir together first six ingredients (through salt).Advertisement
In a large bowl beat shortening with a mixer on medium for 30 seconds. Gradually beat in 2 cups granulated sugar until combined, scraping bowl as needed. Beat in eggs and molasses. Beat in flour mixture.
Shape dough into 2-inch balls by using a 1/4-cup measure or scoop. Roll balls in coarse sugar; place 2-1/2 inches apart on an ungreased cookie sheet.
Bake about 12 minutes or until bottoms are light brown and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Remove; cool on a wire rack.
Mini Ginger Cookies:
Prepare as directed, except shape dough into 3/4-inch balls. Roll balls in 1 to 1 1/4 cups coarse sugar; place 1 inch apart on an ungreased cookie sheet. Bake 5 to 7 minutes. Cool on cookie sheet 1 minute. Remove; cool on a wire rack. Makes about 160 cookies.Per mini cookie: 52 calories, 0 g protein, 8 g carbohydrate, 2 g total fat (1 g sat. fat), 2 mg cholesterol, 0 g fiber, 5 g total sugar, 0% Vitamin A, 0% Vitamin C, 22 mg sodium, 0% calcium, 1% iron
Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.
Gluten-Free Flour Mix
In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.Advertisement
Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.