This recipe first appeared in Living Without in December 2008. I had to include it here because it’s so good, and also because it reminds me of my grandmother Catherene, who taught me to bake cookies. She was very fond of ginger.

　　

Ingredients

makes 24 1 1/2-inch cookies

　　1/4 cup dairy-free, soy-free vegetable shortening

　　1/4 cup granulated sugar, plus 2 tablespoons for rolling cookies in

　　2 tablespoons light brown sugar

　　2 tablespoons molasses

　　2 tablespoons bitter orange marmalade

　　1/2 teaspoon pure vanilla extract

　　1 cup Basic Gluten-Free Flour Mix (page 19)

　　1/4 teaspoon xanthan gum

　　1/4 teaspoon baking soda

　　1/2 teaspoon cream of tartar

　　1/8 teaspoon salt

　　1 teaspoon ground ginger

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon ground nutmeg

　　

Step 1

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

　　

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and 1/4 cup of the granulated sugar, mixing on medium speed until smooth and fluffy, about 1 minute. Add the brown sugar, molasses, orange marmalade, and vanilla. Mix thoroughly, 2 minutes.

　　

Step 3

In a separate bowl, whisk together the flour mix, xanthan gum, baking soda, cream of tartar, salt, ginger, cinnamon, and nutmeg.

　　

Step 4

Add the flour mixture to the shortening mixture and beat on low speed to combine, scraping down the sides of the bowl as necessary.

　　

Step 5

Using your hands, roll teaspoon-size pieces of dough into balls.

　　

Step 6

Pour the remaining 2 tablespoons of granulated sugar into a shallow bowl or plate. Roll the balls in the sugar and place on the parchment paper.

　　

Step 7

Bake in the center of the oven for 14 minutes, until puffed into perfect little domes and just starting to crack.

　　

Step 8

Let cool for about 5 minutes on the baking sheets before transferring to a cooling rack to cool completely.

　　Allergen-Free Baker's Handbook