These are easy and taste delicious, as Nicole (a fellow Gluten Freer) stated they taste like real cookies, score! I flattened the cookies with a fork making a cross-wise pattern. This will result in a flat cookie perfect for making cookie sandwiches. If you like your cookies to be chewier and thick (like I usually do) don't flatten them with a fork before baking.
Gingersnaps - Gluten free/Dairy free
Adapted from Better Homes and Gardens New CookBook
2 1/4 C GF flour - I used Gluten Free Mama's
1 t xanthan gum
1 C packed brown sugar
3/4 C shortening
1/4 C molasses
4 pieces sugared ginger, chopped
1 t baking soda
1 t ground ginger
1 t ground cinnamon
1/2 t ground cloves
1/4 C granulated sugar
Preheat oven to 375 F.
In a mixing bowl combine 1/2 of the flour, xanthan gum, brown sugar, shortening, molasses, egg, sugared ginger, baking soda, ginger, cinnamon, and cloves until combined. Add the remaining flour and stir until thoroughly combined.
Shape the dough into 1 inch balls then roll in the granulated sugar. Place about 2 inches apart on a cookie sheet and bake for 8-10 minutes or until the edges are set.
You can stop here and enjoy the cookies as they are or you can make a vanilla filling to make gingersnap cookie sandwiches.
1/2 C shortening or Earth Balance (you can use butter here if dairy isn't an issue)
1 3/4 C powdered sugar
1 vanilla bean, seeds scraped out of it
1 T rice milk, or your favorite milk or milk substitute
Whip the shortening or butter in a mixer until smooth. Add half of the powdered sugar and the vanilla bean seeds mixing well. Add the milk again mixing well. Add the remaining powdered sugar mixing until thoroughly combined and if needed you can add more milk to get your desired consistency.
Spread filling onto the bottom of one cookie then sandwich it with another cookie of the same size. Store in the refrigerator until they are ready to be served, I prefer them at room temp so I'd set them out for 30 minutes or more before eating.