Shirley’s Ginger Cookies

Imported from Iowa. Scroll down to see substitutions for a gluten-free version.

Regular sugar for these is fine, but organic sugar taste even better because it is a little closer to brown sugar.

  • ¾ cup butter (if butter is unsalted add a pinch of salt to the dough)
  • 1 cup sugar
  • 1 egg
  • 4 teaspoons molasses (I use Brer Rabbit Blackstrap)
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • extra sugar in which to roll the cookies

Preheat over to 350 degrees. In an electric mixer cream the butter and sugar, then add the egg and molasses. Assemble the dry ingredients and sift them into the butter mixture. Put some sugar in a small bowl or saucer. Shape the dough into one inch balls (it will be a little sticky) and roll them in sugar and place them on a backing sheet about 2 inches apart. Bake for 7-9 minutes. Let the cookies cool for a couple of minutes before removing them to a rack and cooling completely.

Gluten free: substitute 2 cups King Arthur Gluten Free All Purpose Flour, plus 1 teaspoon xanthan gum.

Makes about 40 cookies.

Gluten Free Recommendations

One member of our family has been gluten-free for 11 years; another just joined that club.  The difference is that the longtime gluten free person is a child, and pretty limited in what he eats even though he has a well-balanced diet.  But now with two of them, we’ve needed to widen our repertoire and here are a few recommendations:

  • King Arthur gluten free mixes are by far the best mixes on the market for bread, cakes, and pancakes, and they make it easy if you also happen to be dairy free.
  • Schar table crackers and pasta go over well at our house, but we really have yet to find pasta that has really good texture.  The crackers are great, though.
  • The Really Great Food Company makes banana and corn bread mixes that are very good, and like King Arthur stuff, they keep well for a few days.
  • Deland Bakery frozen breads, found at Whole Foods and some specialty markets.  They do warn about cross contamination but we have never had any problems, and this bread travels well.  If you are very sensitive, however, please note that they do not guarantee their products to be gluten free.
  • For oatmeal fans, Bob’s Red Mill makes guaranteed gluten-free oats.
  • The Glutenista page on Facebook offers a much more exhaustive array of options and recommendation than I have here – if you are a FB type, it’s absolutely worth friending them.

We still serve gluten and this site is not going totally gluten free, but bear with us while we try to create some balance in our cookbooks.