Ginger cake cookies recipe from Cookies for Everyone! by Leslie Hammond and Besty Laasko. 150 delicious gluten-free treats that are safe for most anyone with food allergies, intolerances, or sensitivities. Allergy friendly treats.
Ginger Cake Cookies
Yield: about 2 dozen
3/4 C unsulfured molasses
1/3 C packed brown sugar
1/3 C water
2 Tbs. vegetable oil
Dash of salt
2 1/4 C Bob's Red Mill white or brown rice flour
1 C Bob's Red Mill tapioca flour
1 tsp. baking soda
1/2 tsp. ground all spice
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1. Preheat oven to 350 degrees F
2. To make the cookies: with a mixer, cream together molasses, brown sugar, water, oil, and salt. Add remaining cookie ingredients and mix well. (The mix was somewhat runny, so refrigerate for a half hour before proceed to next step)
3. Use a large ice cream/cookie scoop or drop dough by rounded tablespoon onto a greased baking sheet and flatten slightly. Or, to make cut-out cookies, divide dough in half and pat each half into a disc. Roll each disk into an even 1/2 inch thick circle. Use your favorite cookie cutters to cut out shapes from the dough. Place each cookie shape onto a greased baking sheet.
4. Bake for about 12 to 15 minutes, or until golden around the edges and puffy in the middle. Let cool for 2 minutes on the baking sheet before removing to cool wire rack.