My great grandmother passed on many of her recipes. One of which is a chewy gingersnap that goes great with coffee...or so my hubbie tells me! When my hubbie discovered his troubles with wheat or gluten products we were majorly disappointed at all those wonderful family recipes that sat in it's little metal box taunting us. Now I've experimented with different flours and gingersnap recipes and I have to say that NOTHING tastes like Great Grandma Emma's delicious gingersnaps.
Then the arrival of Bob's Red Mill 1to1 baking flour. It substitutes the flour in this recipe perfectly! So on with the show.
Great Grandma Emma Engelkes's Gingersnaps
3/4 cup Shortening
1 cup White Granulated Sugar (I make sure to use pure cane sugar)
1 Egg
2 tablespoons Corn Syrup
2 tablespoons Molasses (I prefer black strap)
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
2 teaspoons Baking Soda
2 cups Flour (like I mentioned, 1to1 baking flour)
Before starting make sure all your ingredients are gluten free. Some corn syrups and molasses are made in non gluten free facilities.
- Cream the shortening and sugar together
- Add the egg, corn syrup, and molasses. Stir together.
- Add the ground cinnamon, ginger, and baking soda. Stir really well before adding the flour. Stir in flour.
- Preheat the oven to 350 degrees.
- Pour a bit of sugar into a separate bowl.
- Roll your dough into small balls about the size of a quarter or fifty cent piece.
- Roll those dough balls in the sugar, covering all sides.
- Put sugared bough balls on cookie sheets making sure to leave space for them to flatten out. About two to four inches usually works between them.
- Place filled cookie sheet in the oven. Bake until the dough cracks on the top of the cookies. Can take eight to twelve minutes depending on your oven and elevation. I usually wait until there are a few cracks, but not too long after this or the cookies harden too much.
- Remove from oven with your hot pad, don't want to burn yourself!
- Let cool before removing the cookies from the sheet.
- Repeat until all dough has been used and enjoy!
If you don't need gluten free, just use your regular baking flour and you won't notice a change in taste.
