They are called Gingersnaps, and the flavor does snap, but these cookies have an amazing chewiness that you won’t be able to stop eating. I had these for the first time in 1983. My friend Janet brought them to a women’s retreat. After the first one I couldn’t stop eating them. I kept getting up and crossing the room to sneak just one more. Finally Janet laughed and said “I have never seen you eat like this!” My next birthday I received a basket of cookies and the recipe. I have adjusted the flours to be gluten free, of course, but the amazing texture and flavor are still there. Try them yourself! This recipe is quick and very forgiving. There is no chilling so they can be baked right away. And more importantly they can be eaten right away. Enjoy!
- shortening
- granulated sugar
- large egg
- molasses
- xanthan gum
- baking soda
- ground cloves
- ground cinnamon
- ground ginger
- Authentic Foods superfine rice flour
- corn starch
- tapioca flour
- plain flour
- caster sugar
- crunchy peanut butter
- free-range egg yolk
- * 2 1/2 cups flour
- * 1 teaspoon baking soda
- * 1/2 teaspoon salt
- * 1 teaspoon cinnamon
- * 1/2 cup granulated sugar
- * 1 teaspoon vanilla
- * 1 cup mini marshmallows
- Oreo
- Large Marshmallows
- butter
- * 1 teaspoon baking soda
- * 1 1/2 cups whole wheat flour
- * 1 teaspoon vanilla
- * 2 eggs
- * 3/4 cup sugar*
- * 3/4 cup brown sugar*
- * 1/3 cup peanut butter
- * 1/2 teaspoon salt
- * 1 12-oz. package chocolate chips
24 bars
- fresh lemon juice
- grated lemon zest
- packed brown sugar
- egg
- vanilla extract
- shortening
- all-purpose flour
- baking soda
- salt
- packed brown sugar
- white sugar
- vanilla extract
- egg
- egg yolk
- semisweet chocolate chips
- sifted cake flour
- unsalted butter
- freshly grated lemon zest
- freshly grated navel orange rind
- superfine sugar or 1 1/3 cups strained sugar
- water
- fresh lemon juice
- fresh orange juice
- unsweetened chocolate
- butter
- sugar
- eggs
- vanilla
- flour