Ginger is one of my all time favorite spices, and ginger cookies of all kinds are my favorite. My mom – my boys call her ‘Gaga’ – makes the best gingersnaps ever, and she graciously offered to share her recipe with the world, upon my request. Full recipe is after the video…
3/4 c (145g) Shortening (you may use any solid fat)
1 c (200g) sugar, plus 2 tbsp for rolling cookies
1 large egg (50g) OR 1/4 c (50g) of either chia or flax gel OR aquafaba
1/4 c (85g) molasses
2 c (240g) Better Batter Gluten Free Flour
2 tsp (9g) baking soda
1 1/2 tsp (7g) ground ginger
1 tsp (4.5g) ground cinnamon
1/2 tsp (3g) salt
Preheat oven to 350F (177C) and line cookie sheets with parchment paper.
Cream shortening and sugar until light and fluffy. Beat in egg or egg substitute and molasses
In separate bowl, combine flour, ginger, cinnamon, baking solda, and salt.
Add dry mixture to the creamed mixture gradually and mix until combined.
Put 2 Tbsp sugar in a bowl.
Drop dough by tablespoons onto sugar, coating only ONE side.
Place on a cookie sheet, two inches apart, sugar side UP.
Bake 12-15 minutes.
Remove to wire rack to cool completely before removing from paper.