This is my Grandma Dorothy's recipe for Ginger Sparkles, made over by my mom to be gluten free. This is a kind of thick, soft cookie with tons of molasses flavour. You can easily make this back into a gluten-filled cookie by using wheat flour instead of brown rice flour. I honestly can't tell the difference between the gluten and not gluten versions, and I've been eating these my whole life.
I made some this morning to test the recipe one last time and I have to warn you: DO NOT BAKE THESE WHEN YOU ARE HOME ALONE WITH NO WITNESSES. I'm planning to tell Jay I made a half batch. Just to save face.
Here we go with the recipe! Remember, if you are baking for someone with a wheat allergy or Celiac disease, make sure that each brand of ingredient you are using is gluten free and be wary of contamination from regular flour in your kitchen.
GLUTEN FREE GINGER SPARKLES
- 2 cups brown rice flour
- 1 tbsp ground ginger
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup shortening
- 1 cup sugar
- 1/4 cup molasses
- 1 large egg
- extra sugar for rolling the cookies in
As I said above, you can substitute regular four for the brown rice flour, no problem. Most shortening is gluten free, but this morning I made them with coconut oil and it was delicious.
Preheat the oven to 350ºF.
Mix wet (shortening, molasses, sugar, and egg) and dry (brown rice flour, ginger, baking soda, cinnamon, salt) ingredients together in separate bowls.
Mix the wet into the dry ingredients.
Prepare a baking sheet with parchment paper or a Silpat mat.
Roll dough into ping pong sized balls. Roll the balls through sugar and place ont he baking sheet, leaving 2" between cookies.
Bake for 12-15 minutes. The cookies will spread and crack in the oven.