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Ginger Spice Cookies

Ingredients

  • 3/4 cup shortening
  • 3/4 cup granulated sugar, plus more for rolling
  • 1/4 cup brown sugar
  • 2 Western Family Eggs
  • 1/4 cup molasses
  • 2-3/4 cups Western Family All Purpose Gluten Free Flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 tsp fresh ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp salt (optional)

Directions

  1. Preheat your oven to 325°F (160°C).
  2. In a large bowl, cream the shortening and sugar together until light and fluffy. Add the eggs and molasses and beat until well combined.
  3. In a separate bowl, sift together all purpose gluten free flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Add the flour mixture to the wet mixture in spoonful’s , beating well after each addition and refrigerate for 15-20 minutes.
  4. Roll dough into small 1 oz. balls, roll them in sugar and space them out on a parchment covered baking sheet. Bake for 10-12 minutes or until cookies appear crackled on top.
  5. Remove from oven and place on a wire rack to cool and sprinkle with extra sugar if desired.

Recipe Notes:

This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-To-1 Baking Flour may result in a poor end product. Try not to open the oven while these cookies are baking as they do fall once removed from heat.

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Ginger Spice Cookies

Ingredients

  • 3/4 cup shortening
  • 3/4 cup granulated sugar, plus more for rolling
  • 1/4 cup brown sugar
  • 2 Western Family Eggs
  • 1/4 cup molasses
  • 2-3/4 cups Western Family All Purpose Gluten Free Flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 tsp fresh ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp salt (optional)

Directions

  1. Preheat your oven to 325°F (160°C).
  2. In a large bowl, cream the shortening and sugar together until light and fluffy. Add the eggs and molasses and beat until well combined.
  3. In a separate bowl, sift together all purpose gluten free flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Add the flour mixture to the wet mixture in spoonful’s , beating well after each addition and refrigerate for 15-20 minutes.
  4. Roll dough into small 1 oz. balls, roll them in sugar and space them out on a parchment covered baking sheet. Bake for 10-12 minutes or until cookies appear crackled on top.
  5. Remove from oven and place on a wire rack to cool and sprinkle with extra sugar if desired.

Recipe Notes:

This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-To-1 Baking Flour may result in a poor end product. Try not to open the oven while these cookies are baking as they do fall once removed from heat.