⅔ cup sorghum flour
⅔ cup tapioca flour
⅓ cup rice flour
2 tablespoons potato starch
2 teaspoons baking soda
1 ½ teaspoons guar gum
1 teaspoon baking powder
1 ¾ teaspoons ginger
¾ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon allspice
¼ teaspoon salt
½ cup vegetable shortening
½ cup sugar
2 tablespoons mashed bananas (approx. ½ of a banana)
¼ cup mild-flavored molasses
1 teaspoon vanilla extract

  • In a medium-size mixing bowl, combine sorghum flour, tapioca flour, rice flour, potato starch, baking soda, guar gum, baking powder, ginger, cinnamon, cloves, allspice, and salt; stir with a wire whisk until well combined and set aside.
  • Using a stand mixer fitted with a paddle, beat shortening and sugar at medium speed until well blended. Add bananas, molasses, and vanilla extract, beating until well combined and scraping the sides of the mixer bowl.
  • Reduce mixer speed to low. Gradually add flour mixture; mix well, scraping the sides of the bowl.
  • Increase mixer speed to medium. Beat an additional 1 to 2 minutes, making sure all the ingredients are well incorporated. Chill dough 1 to 1½ hours.
  • Drop dough by rounded tablespoons, 2 inches apart, on a parchment-lined cookie sheet.
  • Bake 8 to 10 minutes. Remove from oven.
  • Let cookies cool 2 to 3 minutes on baking sheet before removing. Transfer cookies to wire cooling rack and cool completely. Glaze with Vanilla Glaze. Yields 2½ to 3 dozen cookies.

2 cups powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoons hot water

  • In a mixing bowl, stir together powdered sugar, vanilla extract, and water (more or less) until mixture is smooth and is the desired consistency.
  • Pour glaze into a quart-size plastic zip lock freezer bag. Seal.
  • Snip a very small hole in the bottom corner of the bag.
  • Pipe glaze over each cookie and let stand until glaze sets.
  • Place in an airtight container.
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Ginger Cookies
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