Ginger Snap Cookies from Tita Emy

This delicious recipe comes from my mom's cousin who we call Tita Emy. She's an amazing person, mom, cook, and baker. The only items I've modified in the recipe are to switch to the gluten free flours, of course, and adding 1 tsp. of xanthan gum.


Ingredients


2 1/2 cups gluten free flour mix
2 tsp. baking soda
1 tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
1 tsp. xanthan gum
1/2 cup unsalted butter, softened
1 cup packed brown sugar
2 tbsp. vegetable oil
1/2 cup molasses
1 large egg
1/2 cup candied ginger, chopped
granulated sugar or decorator sugar for rolling


1. Sift first seven ingredients in a medium bowl.
2. In the bowl of a stand mixer, cream butter and sugar together until light in color, about five minutes.
3. Add oil, molasses and egg. Beat until blended.
4. Slowly add flour mixture.
5. Add chopped candied ginger.
6. Wrap dough in plastic wrap and chill until firm, about three hours.


Preheat oven to 375°


Using a small ice cream scoop (25 mm or 1.5 tsp.), scoop out dough and roll into balls. Roll balls into granulated sugar and arrange on a lightly greased cookie sheet (or use parchment paper), 2 inches apart. Bake for 9 to 10 minutes making sure not to over bake. Cool on cookie sheet for about 5 minutes.


Makes 3 dozen cookies.