Friday, November 18, 2011

Ginger Cookies

Chewy, spicy, wholesome…and as always, gluten free!

4½ cups GF flour blend
4 t. ground ginger
2 t. baking soda
1½ t. ground cinnamon
1 t. ground cloves
¼ t. salt
1½ cups butter (three sticks), room temperature
1¼ to 1½ cups sugar*
2 eggs, room temperature
½ cup molasses
¾ cup coarse sugar or granulated sugar

Preheat oven to 350˚F.

In a medium mixing bowl, mix all dry ingredients together with a wire whisk and set aside.

In a large mixing bowl, beat butter on low for a few seconds to soften. Gradually add the sugar and beat until combined. Now beat in eggs and molasses. Beat in the flour mixture. (If dough is too soft to work into small balls at this point, place in refrigerator or freezer for a short time until dough stiffens up.)

Form dough into 1½ inch balls and roll quickly into the sugar to coat.  Place on parchment paper on cookies sheets or on cookie pans that are ungreased. Place at least 2 inches apart.

Bake for 10-12 minutes until cookies are puffed. Do not over bake or cookies will not be chewy. Cool on cookie sheet for a few minutes while cookies firm up and then transfer to a rack to cool completely.

Makes: About four dozen 3 inch cookies.

Notes: *I like to cut sugar where I can. This recipe works with as little as 1¼ cups of sugar. I used coconut sugar (found in health food markets) instead of refined sugar. It has a caramel flavor and also lends itself to a darker color in all baked goods, so it works well with this naturally darker-colored cookie.

Recipe is from my cookbook
To view a Youtube slideshow "tour" of the cookbook, click this link:

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