One thing I can tell you for sure about the recipes on my blog and in my cookbook is that they have been tested and tested again......and then tested some more! For example, in testing this ginger cookie recipe, I went through at least 2 pounds of butter. Right now I have four containers in my fridge containing four different versions of cookie dough. One is made with molasses and 2 2/3 cup flour. One is made with molasses and 2 1/2 cups flour. Another is made with maple syrup and 2 3/4 cup flour. The last is made with maple syrup and 2 2/3 cups flour. You know you're in deep when 3 tablespoons of flour can make or break a recipe! To be more accurate, the difference 3 tablespoons flour makes is more like the difference between a good cookie and a really great cookie.
I love cooking and pretty much anything to do with food and preparing food, but my heart lies with baking. The art of baking. I guess a certain amount of patience is involved in baking. There is a lot of waiting. Waiting for the butter to soften, waiting for the oven to heat up. Waiting for the cake to bake and waiting for the cookies to cool. Sometimes I am patient, other times not so much. The times I'm not so patient, I guess the love of what I'm baking helps keep me focused.
|Made with maple syrup instead of molasses. Similar flavor and texture, but lighter in color and lower in FODMAPs.|
Having a scientific and mathematical mind helps with baking too. I love measuring and experimenting. "What would happen if I reduced the flour and increased the sugar? Hmmm, let's see!" I've done so much baking (gluten-free baking in particular), that I'm starting to learn to trust my instincts and it's really paying off! These cookies are a result of a lot of patience, tons of experimenting and my own instincts. It's a lot of work, but a lot of fun too. These are some of the best cookies I've made yet. I hope you enjoy them as much as I do. Nothing says Christmas more than ginger cookies.
Soft and Chewy Ginger Cookies
Gluten-Free, Gum-Free, Low-FODMAP Option
makes 36 cookies
2 2/3 cup Dianne's Gluten-Free, Gum-Free, Low-FODMAP Flour Blend
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
1/3 cup packed brown sugar
1 large egg
1/4 cup molasses (use pure maple syrup for Low-FODMAP)*
2 tablespoons granulated sugar
- Measure the flour blend by lightly spooning into the measuring cup until heaping and then leveling off with the back of a knife. In a medium bowl, combine the flour blend, baking soda, ginger, cinnamon, cloves and salt. Set aside.
- In a large mixing bowl, using an electric mixer, beat the butter, sugar and brown sugar on medium speed until light and fluffy, about 2 minutes (It is important to not skip this step, or the cookies will spread out too much when baked!). Beat in the egg and molasses (or maple syrup), scraping down the sides of the bowl, until smooth. Reduce speed to low and slowly add in the flour mixture until fully incorporated. Dough will be slightly sticky. Cover and refrigerate at least 2 hours.
- Adjust oven rack to middle position and preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Place the 2 tablespoons sugar in a small bowl. Roll dough into 1 1/2" balls. Roll balls in sugar and place on cookie sheets 2" inches apart (do not flatten).
- Bake 8 to 10 minutes on the middle rack, until cracking on top. Do not over bake. Cookies will be very fragile right out of the oven, so let them cool on the sheet for at least 5 minutes before transferring to a cooling rack.
* Molasses has not been tested by Monash University for FODMAP content yet, so it is not recommended for the elimination phase of the low-FODMAP diet. Pure maple syrup (which is low-FODMAP) may used instead, but please note that the cookies will come out lighter in color.