Ginger Snap Cookies #recipe from author @DarylWoodGerber

From Daryl aka Avery: I adore cookies. I like sweet and I like savory. I like the ease of making cookies. I like how they store or freeze well.

For those who don't know, I'm working on a new book right now, the second in the French Bistro Mysteries. The first, AN ECLAIR TO REMEMBER, will come out in November.

Anyway,  book 2,  SOUFFLÉ OF SUSPICION, features a Sweet Treats Festival that includes cakes and cookies, ice cream, sorbet, soufflé, and more! Yum. But writing it makes me crave sweets all the time. Uh-oh.

Luckily, I like to exercise, and Sparky likes to take walks.

Another thing I love about cookies is how they make the house smell. Sure, you can buy a candle and light it, and it will give off a scent, but it's not as good as the real thing. [Funny tidbit: when I used to sell real estate, I'd make sure my clients baked a batch of cookies before an open house!]

One of my favorite scents is ginger. The craving for it starts around October when I'm making pumpkin pie or pumpkin soup. Then on into Thanksgiving, more pumpkin pie and pumpkin scones. And on into December, when I make these little ginger snap gems for the family.

The good news? Because they're so easy, I can continue to make them throughout the year - just for ME! Yay!  They keep really well in a container.

FYI, for my celiac pals, this recipe is gluten free. Note to those who don't need to eat gluten-free, making them gluten-free doesn't change a thing about how great they are! They are crisp and chewy and downright yummy. Promise. But for those of you who CAN eat gluten and don't have gluten-free  products on hand, swap out the gluten-free flour for regular flour and omit the xanthan gum! It's that easy.

Enjoy!

Gluten Free Ginger Snaps

Perfect!

 (24 cookies)

Cookie ingredients:

3/8 cup oil

2/3 cup white sugar

1 egg

1/8 cup dark molasses

1 ½ cup gluten-free flour ( 1 cup sweet rice flour + ½ cup tapioca flour)

1 teaspoon baking soda

1/2 teaspoon xanthan gum

1 tablespoon ginger (yes, a tablespoon!)

1/2 teaspoon cinnamon

1/4 teaspoon salt

Topping:

1/3 cup cinnamon sugar  (1/3 cup sugar with ½ tsp. cinnamon)

Directions:

Preheat oven to 350 F degrees

Line a cookie sheet with parchment paper. (*You will need 2 cookie sheets)

In a large bowl, mix oil and sugar. Beat in egg and molasses. 

Add in all dry ingredients: gluten-free flour, baking soda, xanthan gum, ginger, cinnamon, and salt. Mix well. 

Roll into small walnut-sized balls. You might need to wet your hands to do so.

Place the balls 2” apart on cookie sheet.  These do spread!

Bake 5 minutes. 

While they are baking, make the cinnamon sugar.

Open oven and sprinkle cinnamon sugar to each cookie. Bake 5 more minutes.

Remove from oven. Cool 5 minutes while another batch cooks.  Lift off with thin spatula onto cooling rack. (Don’t cool on paper towels – they will stick.)

Store in air-tight container.

YUM!

Savor the mystery!

Daryl Wood Gerber aka Avery Aames

Tasty ~ Zesty ~ Dangerous!

*

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