These ginger cookies have just the right amount of snap and are loaded with sugar and spice and everything nice. Warm from the oven, they are soft and chewy and they harden up just a bit as they cool. If you can keep them around, they’ll last for days in an airtight container. This is an adaptation of a recipe that a friend of ours gave us years ago. Thanks Bernice!
What you’ll need:
3 cups Cloud 9 gluten free flour
TIP: We use Cloud 9 gf flour but any all purpose gf flour should work. Or use a 1 1/2 cups rice flour, 3/4 cup tapioca flour, and 3/4 cup coconut flour)
1 teaspoon xanthan gum (if your all purpose mix does not include a gumming agent)
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 cup butter
1 ½ cups sugar
2 tablespoons corn syrup
½ cup molasses
What you’ll do:
Preheat oven to 350 degrees.
In medium size bowl, stir together flour, xanthan gum, baking soda, cinnamon, ginger, cloves, and salt.
In stand mixer, using paddle blade, cream together the butter and sugar. Add the egg and blend. Add corn syrup and molasses and blend.
Scrape down the sides and switch blade to dough hook.
Add flour mixture and mix until it forms a heavy dough.
By tablespoonful, roll dough into a ball. Roll ball in sugar and place on an ungreased cookie sheet. Flatten each cookie slightly with a cookie press or a flat bottom surface before baking.
Bake for 12 minutes. Remove from oven when the cookies are barely done. The surface will be cracked but the cookie shouldn’t be hard. Cookies will fall flat and harden a bit once they are cooled.
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Photo Credit gf and me 2013