These cookies are a Gluten Free adaption from my friend Bonnie who posts all kinds of delicious things over at her and her sister’s blog called Shiny Tomato.
Wheat-eaters visit Shiny Tomato for the details – there are a few important differences for the GF crowd.
Triple Ginger Cookies
Adapted from Bon Appetit and taken from Shiny Tomato:)
- 2 cups Bob Redmill flour
- 1/2 tsp xanthan gum
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon Quatre Épices, or a combination of baking spices (nutmeg, allspice, cardamom)
- 1/2 teaspoon salt
- 1 cup sugar (I used brown sugar)
- 3/4 cup softened butter (I used Earth Bound spread)
- 1/4 cup molasses
- 1 teaspoon vanilla
- 1 large egg
- 2 teaspoons minced peeled fresh ginger
- 1/4 cup chopped crystallized ginger
- Sugar (for rolling)
Preheat oven to 350°F. Spray baking sheet with non-stick spray. Whisk first 6 ingredients together in a medium bowl. Using an electric mixer, beat the sugar and Earth Bound in large bowl until fluffy. Beat in molasses, vanilla, egg, and fresh ginger. Stir in crystallized ginger, then dry ingredients.
Refrigerate for an hour to stiffen dough. Fill small shallow bowl with sugar. Shape 1 teaspoonful of dough into ball; roll in sugar. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart.
Bake cookies for approximately 11to 12 minutes until golden and dry-looking. Cool on sheets. Alternately, you can freeze the dough and roll it into balls later after un-thawing it.
Enjoy! I love the bits of candied ginger in these!