I love a good chewy ginger cookie. They’re my fave Christmas treat. But I also aim to be gluten free (not for the fad but for my body), so this is a modified recipe that I found on Epicurious.com years ago. I always double the recipe. I always freeze them. And they’re always amazing.
2C Gluten Free flour*&
1/2t Xantham gum
2 1/2t ground ginger
2t baking soda
1t ground cloves
3/4t pink salt or sea salt
1/4C crystallized ginger, chopped finely
1C brown sugar
3/4C unsalted butter, room temperature
1/4C light molasses
Sugar for coating
- Step 1:
- Beat the butter, brown sugar until fluffy. Add in the egg & molasses
- dump in dry ingredients (yup – right on top – I’m a lazy baker), and using the teaspoon you added the spices with gently mix together the dry ingredients
- Use your mixer to gently combine it all until just blended
- Cover and refrigerate for 1 hour (overnight works too)
- Step 2:
- Preheat the oven to 350F
- Roll dough into 1 1/2 inch balls and place on sheets about 2 inches apart
- Bake for 12-15 minutes or until they’re cracked on top but still soft to touch. Cool for at least 5 minutes on the sheets, then transfer to a rack to cool.
*Note: I use a variety of “all purpose” gluten free flours. I’m not particularly attached to one. But generally speaking Bob’s Red Mill makes a good quality product.