Pamela's Spicy Ginger Cookies & Snaps
5/23/2011
Delightfully spicy cookies.
© Pamela's Products, Inc.
1 bag Pamela's Gluten-Free Bread Mix (no yeast needed)
1/2 tsp salt
1-1/2 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp dry mustard
1 tsp baking soda
1-3/4 sticks cup unsalted butter or margarine (14 tbsp)
3/4 cup brown sugar
1/2 cup mild or light molasses for lighter cookies or dark molasses for darker cookies
1 egg (or egg replacer for 1 egg, prepared)
1/2 tsp vanilla
Use heavy duty stand mixer, dough is heavy. In a medium bowl, combine Pamela's Gluten-Free Bread Mix with salt, baking soda, spices and mustard. Whisk together thoroughly.
In another bowl of a stand mixer, cream butter or margarine with sugar. Add egg, mix to incorporate. Add molasses mix to incorporate. Add vanilla. Add dry ingredients, mix to incorporate. Wrap dough in plastic wrap and refrigerate for 1 hour before rolling out.
Roll dough between two layers of parchment paper. Cookies can be rolled thick (as much as 3/8-inch) for a chewier cookie or thin (as little as 1/8-inch) for a crispier cookie. Cut into desired shapes on parchment-lined baking sheets, and pull away excess dough. Cut out cookies with space between them for spread.
Bake in a preheated 350° oven for 10 to 15 minutes depending on size of cookie, until edges begin to brown. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Decorate as desired using Pamela's Cookie Icing (recipe below). Not crispy enough? Cookies can be re-baked for a crispier snap. Put baked and cooled cookies back in preheated 350° oven for an additional 5 to 10 minutes.
Pamela's Cookie Icing
Mix one bag Pamela's Vanilla Frosting Mix with up to 3 tbsp water. For fun colors, add wet or dry food coloring. When using liquid food coloring reduce water to 2 tbsp, add more water if needed for desired consistency. Icing will harden when dry.