Cookie baking continues! Today’s recipe is for soft gluten-free ginger cookies. These cookies are a favorite of my families, and I like that because they are quick, easy & cheap to make. All good things in my books. These cookies do taste better the second day, I think all spicy cookies taste better when they have had a chance to sit a bit and let the spices do their thing.
Yields approximately 48 cookies
- 3/4 cup butter, softened but still cool (if the margarine is too soft, your cookies will be flat. Still taste great, but flat)
- 1 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 1 cup brown rice flour
- 3/4 cup sorghum flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1 tsp xanthan gum
- 1 tsp baking soda
- 2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- Additional sugar for rolling the cookies in.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
- In a stand mixer, beat the butter and sugar until light and fluffy. Add in the egg and molasses. Mix until blended.
- In a mixing bowl, whisk together the brown rice flour, sorghum flour, potato starch, tapioca starch, xanthan gum, baking soda, ginger, cinnamon, cloves and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until well blended.
- Roll the dough into 1″ balls (I used my small cookie scoop for this), and roll in the additional granulated sugar. Place on baking sheet, 2-inches apart.
- Bake in preheated oven for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool. Store in an air-tight container once completely cool.
Source: Based on a recipe from AllRecipes.com