Since my fresh ginger cake fail a few weeks ago I’ve wanted to try another ginger recipe. Ginger is supposed to have a number of health benefits, including reducing inflammation. It seems like a good snacking choice for anyone with autoimmune disease. These warm cookies are crispy on the outside and soft on the inside.
It is a good idea to lightly spray your measuring cup with a nonstick vegetable spray before pouring in the molasses. This prevents the molasses from sticking to the cup. Chill the dough for a few minutes or dust your hands with flour if the dough is too sticky to form into balls.
- 2 1/4 cups Nu Life Market Gluten Free All-Purpose Flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground clove
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup butter, softened
- 1 cup white sugar + 1/4 cup for rolling
- 1 egg
- 1 tablespoon water
- 1/4 cup of molasses
Preheat oven to 350°F. In a medium bowl whisk together Nu Life Market Gluten Free All-Purpose Flour, ginger, cinnamon, clove, salt, and baking soda; set aside. With a mixer, in a separate large bowl beat 1 cup of white sugar and butter until light and fluffy. Add the egg and beat well. Mix in water and molasses.
Slowly add the flour mixture, mixing until well combined.
Form dough into one-inch round balls and roll in the remaining 1/4 cup of white sugar. Place cookies on an ungreased baking sheet two inches apart.
Bake for 8-12 minutes. Remove from oven and allow to rest on cookie sheet for 2 minutes, once rested remove to a wire rack and allow to cool.
I’m really glad dogs don’t have to HUNT for our own FOOD any more. I’ll have another DOG COOKIE, please!