Hello All, if you just want the recipe to these delicious Ginger Cookies gone GF, I highly recommend scrolling to the end of the page.
I am not here to share the details of my personal trials and tribulations over the last year-and-a-half so let’s just believe me that there were days, nights, weeks and months that I honestly thought I couldn’t face another day and yet, here I am—with so much to be grateful for.
I have a lovely roof over my head, my children are healthy, happy, kind and productive people, and I have loving parents, friends and my faithful sidekick, Sadie (my Golden), who have bolstered me. I have the luxury of making food for taste and joy instead of filling a hungry belly, and I have had the amazing opportunity to meet a myriad of new people to add to my life who have made it better.
As Julie Andrews as Maria would say (and yes, A. G. Bell as well), “When one door closes, another one opens.” I wouldn’t have believed it if you told me a year ago that perhaps my life could still be this rich, full and happy, but it is. And for those of you going through your own sorrows, I am so sorry. My wish for you is that they are temporary, and if you can hold on and give yourself the time to heal, then maybe a year from now, you will be surprised with the positive turn your life has taken.
My unsolicited advice would be to be open to new possibilities, speak up when you need help (most of our friends and family aren’t mind readers—if you happen to have a clairvoyant friend or two then that’s a bonus for sure), and be kind to yourself, putting one foot in front of another, even if it is just an inch at a time. Try to get done what needs to be done and know the difference between need and should so that you do small things that bring you joy each day while leaving the laundry, dishes and “shoulds” for another day when necessary. I actually have a “things that make me happy” list on my iPhone for when I’m particularly down in the dumps and start ticking them off one by one: “Hug the dog, play good music, watch a ridiculous movie or t.v. show that will force me to laugh, go to the beach even if it’s freezing cold (we call that 55 in So. Cal), call a friend…”
Anyhow, that is my “you can do it” pep talk. I hope it helped. And now, what you have all been waiting for, my very famous Ginger Cookies gone GF! You’re welcome.
GF Ginger Cookies
This an S&C original recipe. Please link to it if you re-post.
Yields about two dozen cookies.
2 c. of my GF Flour Blend 1 (go to GF Tab) or use your GF All Purpose blend but note if it already has xanthan gum and how much.
2 T. sweet rice flour known as Mochiko (not regular rice flour)—can be left out if you can’t find it.
1 t. baking powder
3/4 t. xanthan gum or guar guam
1/2 t. baking soda
1/4 t. salt
1 1/4 t. ground cinnamon
1/4 t. ground cloves
1 3/4 t. ground ginger
1/2 c. (1 stick butter) unsalted butter, slightly softened
1/2 c. white vegetable shortening
3/4 c. plus 2 T. packed light brown sugar
2 1/2 T. light or dark molasses
1 large egg
1/4 t. finely grated orange zest (orange part of skin…no white)
1/4 c. Turbinado or granulated sugar for topping
To make the cookies: Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
In a medium mixing bowl, thoroughly whisk together the flour through the cloves; set aside. In a large bowl, with an electric mixer on medium speed (with the paddle attachment), beat together the butter, shortening, brown sugar and molasses until well blended and fluffy. Beat in the egg and orange zest until well blended and smooth. Beat in half of the flour mixture on low speed until evenly incorporated. Beat or stir in the remaining flour mixture until evenly incorporated. Let the dough stand for 5 minutes or until slightly firmed up.
Put the Turbinado sugar in a small bowl and then roll the dough into a tablespoon size ball (or perhaps a little larger).
Bake the cookies, one sheet at a time, in the upper third of the oven for 10-12 minutes or until barely firm in the center and faintly browned at the edges. Cool on the pan for 5 minutes and then transfer to a cooling rack. Store in an airtight container for up to 3 days or freeze for up to a month.