Okay, I know I haven't been posting for quite a while, but hear me out. I have a good excuse. I was swallowed by a black hole called Kitchen Reno. Due to a number of seemingly good reasons at the time, including our allergy lifestyle, my husband and I collectively decided that upgrading our kitchen (more like giving it a complete overhaul) would be a brilliant move. After a lot of stress, sweat, tears, cash, blood, more stress, more cash and more tears, it is finally done! I now have a much bigger, more beautiful, and extremely more functional kitchen than I'd ever imagined. Yes, I'm broke but I'm happy. Granted, it's not Martha Stewart's kitchen (nor do I really want it to be), but it works very well for our little family. I christened our new kitchen with a double batch of cinnamon rolls that were promptly devoured (just like the cookie monster). I realize that sometimes it seems like I'm living in Sesame Street, but I promise you the rest of the time, I'm either living in the twilight zone (on a good day) or in a horror flick (the rest of the time).
Now that my husband and daughter have proven that having their fill of cinnamon rolls is a myth, as both of them could inhale an entire tray and then ask for more, they've since started asking for my famous ginger cookies. Those ginger gems are back by popular demand. The compliments have been pouring ever since I gave them out as Christmas gifts last year. At least a dozen people have asked for the recipe so I thought I'd post it here to please the masses. Just think, what would happen if a gingersnap and a molasses cookie came together; they would produce my ginger cookie. It's neither crunchy like a gingersnap, nor soft like a molasses cookie. It's a little bit of both and it definitely has a ginger bite to it!
WARNING: They are addictive. Eat at your own risk. For best results share with others. DO NOT hoard the entire thing and then chain yourself to the treadmill for a week. DO NOT grab all the cookies and lock yourself in the pantry. DO call the Betty Crocker clinic if symptoms persist.
Enjoy!
Dairy, Egg, & Nut Free Ginger Cookies
Yields 2 dozen
1/3 cup dairy free margarine
1/2 cup granulated sugar
4 Tbsp molasses
1 Tbsp unsweetened applesauce
1 cup unbleached all purpose flour
1 Tbsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp baking soda
1/4 tsp salt
Preheat oven to 350 degrees. Line two baking sheets with silicone mats or parchment paper.
In a stand mixer fitted with the paddle attachment, combine dairy free margarine and sugar. Beat until light and fluffy. Add molasses and applesauce. Mix until thoroughly incorporated.
In a separate bowl, combine flour, ginger, cinnamon, cloves, baking soda and salt. Add to the wet ingredients and stir until the dough just comes together. Do not overmix. Using a small cookie scooper, place dough rounds unto the baking sheets about 2 inches apart. Pat very gently with your hands to flatten the tops a little bit. You can sprinkle a little bit of granulated sugar on top of each cookie if you wish.
Bake for 10 to 12 minutes or until the edges are golden brown. Let cool on baking sheet for 2 minutes then promptly remove to a wire rack to cool completely. The cookies will be soft when they come out of the oven but will harden as they cool.
Note: Make sure not to overbake them. They should look a bit wet or undercooked in the centre when they first come out of the oven. One minute longer in the oven and they will become crunchy. One minute less will make them softer. Play around with the recipe and see what you prefer; make it your own.
Nutritional Info (per cookie)
Calories 68, Total Fat 2.6g, Cholesterol 0mg, Sodium 72.79mg, Potassium 57.65mg, Total Carbohydrates 10.82g, Fiber 0.19g, Sugar 6.03g, Protein 0.57g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
Now that my husband and daughter have proven that having their fill of cinnamon rolls is a myth, as both of them could inhale an entire tray and then ask for more, they've since started asking for my famous ginger cookies. Those ginger gems are back by popular demand. The compliments have been pouring ever since I gave them out as Christmas gifts last year. At least a dozen people have asked for the recipe so I thought I'd post it here to please the masses. Just think, what would happen if a gingersnap and a molasses cookie came together; they would produce my ginger cookie. It's neither crunchy like a gingersnap, nor soft like a molasses cookie. It's a little bit of both and it definitely has a ginger bite to it!
WARNING: They are addictive. Eat at your own risk. For best results share with others. DO NOT hoard the entire thing and then chain yourself to the treadmill for a week. DO NOT grab all the cookies and lock yourself in the pantry. DO call the Betty Crocker clinic if symptoms persist.
Enjoy!
Dairy, Egg, & Nut Free Ginger Cookies
Yields 2 dozen
1/3 cup dairy free margarine
1/2 cup granulated sugar
4 Tbsp molasses
1 Tbsp unsweetened applesauce
1 cup unbleached all purpose flour
1 Tbsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp baking soda
1/4 tsp salt
Preheat oven to 350 degrees. Line two baking sheets with silicone mats or parchment paper.
In a stand mixer fitted with the paddle attachment, combine dairy free margarine and sugar. Beat until light and fluffy. Add molasses and applesauce. Mix until thoroughly incorporated.
In a separate bowl, combine flour, ginger, cinnamon, cloves, baking soda and salt. Add to the wet ingredients and stir until the dough just comes together. Do not overmix. Using a small cookie scooper, place dough rounds unto the baking sheets about 2 inches apart. Pat very gently with your hands to flatten the tops a little bit. You can sprinkle a little bit of granulated sugar on top of each cookie if you wish.
Bake for 10 to 12 minutes or until the edges are golden brown. Let cool on baking sheet for 2 minutes then promptly remove to a wire rack to cool completely. The cookies will be soft when they come out of the oven but will harden as they cool.
Note: Make sure not to overbake them. They should look a bit wet or undercooked in the centre when they first come out of the oven. One minute longer in the oven and they will become crunchy. One minute less will make them softer. Play around with the recipe and see what you prefer; make it your own.
Nutritional Info (per cookie)
Calories 68, Total Fat 2.6g, Cholesterol 0mg, Sodium 72.79mg, Potassium 57.65mg, Total Carbohydrates 10.82g, Fiber 0.19g, Sugar 6.03g, Protein 0.57g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
