by Sandy Kirby Quandt
This delicious gluten-free ginger cookie recipe comes from Recipes, Remedies & Rumors from the Cades Cove Preservation Association, by way of Blind Pig and the Acorn. These gluten-free ginger cookies are simple to make, don’t take long to bake, and are gone in a flash.
- 3/4 cup shortening
- 1 cup sugar
- 1 beaten egg
- 1/4 cup molasses or sorghum syrup (I used sorghum)
- 2 cups gluten-free flour
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon ginger
- additional sugar
Cream together shortening, egg, sugar and sorghum (or molasses if using)
Sift together flour, salt, baking soda, cinnamon, cloves, and ginger.
Add the sifted ingredients a little bit at a time, mixing thoroughly after each addition.
Roll cookie dough into small round balls about the size of large marbles.
Roll balls in sugar and place on cookie ungreased cookie sheet.
Flatten slightly with a fork.
Bake 350 degrees F for 8-10 minutes, or until done.
Allow to cool on pan before removing.
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