It's Easter weekend and I'm making....  gingersnaps?  Sure, why not.  They're tasty, they're fun, and they're a prelude to my "First on the First" entry.  Come along for the ride.


1-1/2 c. Fancy Flour Blend OR
1/4 c. millet flour
1/2 c. white rice flour
1/4 c. sweet rice flour
1/4 c. + 2 Tbsp tapioca starch
2 Tbsp potato starch

1/2 tsp xanthan gum
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
6 Tbsp unsalted butter
2 Tbsp molasses
3/4 c. brown sugar
1 egg white
1 tsp vanilla
2 Tbsp milk

Granulated sugar for sprinkling
Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.
In a medium bowl, combine flours, xanthan gum, baking powder, salt, and spices.  Stir to combine and set aside.
Cream together butter, sugar, and molasses.
Add egg white and vanilla.  Beat thoroughly.  With mixer running on low, add flour gradually.  Beat until well combined.  Gradually add milk until batter reaches a pipable consistency.  It might take a bit more or less.
Place batter in a large piping bag fitted with a large round tip.  Pipe batter into small "coins" on the parchment paper (about 1-1.2 inches or so in diameter). Sprinkle with a bit of granulated sugar.
Bake for 12-14 minutes, until set.  Cool on cookie sheet for 2-3 minutes, then slide the parchment paper onto a wire rack to cool cookies.
The cookies are very soft right out of the oven, slightly soft when warm, and get crispier as they cool.
These are also great for making "sandwiches" - put a slice of banana between two cookies, then roll in colored sprinkles!


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