Gluten Free Spicy Ginger Cookies
Description
This little ginger cookie is perfect in every way. It has a wonderful chewy texture and is the perfect blend of sweet and spicy with a sugar coated outside and delightful kick from the crystallized ginger. The crystallized ginger has such a punchy flavor and gentle heat, I can’t imagine a better Fall cookie! Happy Baking, enjoy the beautiful week!
- Gluten Free
- Vegetarian
- 15 minutes prep time
- 2 hours chill Time
- 12 minutes cook time
- 2.5 hours Total Time
Recipe
Heaping 1/2 cup (75g) crystallized ginger
3 tablespoons (38g) granulated sugar
1/4 cup + 1 tablespoon (63g) brown sugar
1/4 cup (57g) butter, melted then cooled slightly
2 teaspoons molasses
1 egg, room temperature
1 scant cup (120g) 1:1 gluten free flour blend (I used Bob’s Red Mill)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/16 teaspoon nutmeg
1/16 teaspoon cloves
2 tablespoons granulated sugar for rolling
1. In a medium bowl, melt butter and set aside to cool while preparing remaining ingredients.
2. Add gluten free flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg and cloves to a small bowl. Set aside.
3. In food processor, combine crystallized ginger, granulated sugar and brown sugar. Mix on high speed until sandy and the crystallized ginger is in tiny pieces.
4. Add ginger/sugar mixture to the mixing bowl with the cooled, melted butter. Mix until incorporated.
5. Add egg and molasses and beat until light and fluffy.
6. Add in dry ingredients and mix until fully incorporated and no flour pockets remain.
7. Cover bowl with plastic wrap and refrigerate for 2+ hours.
8. Preheat oven to 350°F.
9. Remove dough from refrigerator.
10. Add 2 tablespoons granulated sugar to a small bowl.
11. Roll dough into balls and roll each ball in the granulated sugar before placing it on a cookie sheet lined with parchment paper or silicone baking mat.
12. Bake for 8 minutes. Remove pans from the oven and gently tap against the counter to flatten cookies. Return to the oven and bake for an additional 4 minutes.
13. Allow cookies to cool on the pans for 10 minutes, then allow to cool completely on a wire cooling rack.
14. Enjoy! Store leftovers in an airtight container.
Notes:
1. I get my crystallized ginger from Nuts.com. I love knowing that they are certified gluten free and that they ship right to my doorstep!
2. I am definitely a chewy cookie kind of girl. I absolutely love the texture in these cookies, but I know some people are looking for a crispier cookie. If that’s you, simply increase the baking time to ~15 minutes in total.
Heaping 1/2 cup (75g) crystallized ginger
3 tablespoons (38g) granulated sugar
1/4 cup + 1 tablespoon (63g) brown sugar
1/4 cup (57g) butter, melted then cooled slightly
2 teaspoons molasses
1 egg, room temperature
1 scant cup (120g) 1:1 gluten free flour blend (I used Bob’s Red Mill)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/16 teaspoon nutmeg
1/16 teaspoon cloves
2 tablespoons granulated sugar for rolling
1. In a medium bowl, melt butter and set aside to cool while preparing remaining ingredients.
2. Add gluten free flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg and cloves to a small bowl. Set aside.
3. In food processor, combine crystallized ginger, granulated sugar and brown sugar. Mix on high speed until sandy and the crystallized ginger is in tiny pieces.
4. Add ginger/sugar mixture to the mixing bowl with the cooled, melted butter. Mix until incorporated.
5. Add egg and molasses and beat until light and fluffy.
6. Add in dry ingredients and mix until fully incorporated and no flour pockets remain.
7. Cover bowl with plastic wrap and refrigerate for 2+ hours.
8. Preheat oven to 350°F.
9. Remove dough from refrigerator.
10. Add 2 tablespoons granulated sugar to a small bowl.
11. Roll dough into balls and roll each ball in the granulated sugar before placing it on a cookie sheet lined with parchment paper or silicone baking mat.
12. Bake for 8 minutes. Remove pans from the oven and gently tap against the counter to flatten cookies. Return to the oven and bake for an additional 4 minutes.
13. Allow cookies to cool on the pans for 10 minutes, then allow to cool completely on a wire cooling rack.
14. Enjoy! Store leftovers in an airtight container.
Notes:
1. I get my crystallized ginger from Nuts.com. I love knowing that they are certified gluten free and that they ship right to my doorstep!
2. I am definitely a chewy cookie kind of girl. I absolutely love the texture in these cookies, but I know some people are looking for a crispier cookie. If that’s you, simply increase the baking time to ~15 minutes in total.