Description
Soft, gluten-free ginger cookies will warm you up with a mix of spices. And a fresh batch can be made in just under 45 minutes.
Ingredients
Scale
- 3/4 cup (6 ounces) unsalted butter, softened
- 1 cup granulated sugar, plus more for rolling
- 1 large egg
- 1/4 cup blackstrap molasses
- 2 1/4 cups all-purpose gluten-free flour blend
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on high speed until light and fluffy, about 2-3 minutes.
- Add the egg and the blackstrap molasses and beat on high speed until completely combined, about 1-2 minutes.
- In a separate large bowl, whisk the flour, baking powder, spices, and salt together to combine.
- Sift the flour mixture into the bowl with the wet ingredients, and mix at low speed until a uniform dough forms, about 1-2 minutes.
- Place the dough uncovered in the refrigerator for 10 minutes to chill and stiffen slightly.
- Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat. Position a rack in the middle of the oven. Place about 1/2 cup granulated sugar in a shallow bowl and set aside.
- Roll or scoop the chilled dough into small balls about 1 1/2 inches in diameter. Roll the balls around in the granulated sugar to coat evenly and completely. Place them on the prepared baking sheet, leaving about 2 inches of space between each portion.
- Transfer the baking sheet to the oven. Bake for 10 to 12 minutes, or until the cookies are lightly browned and puffy.
- Remove the baking sheet from the oven. Immediately and carefully transfer the cookies from the parchment paper to a cooling rack. Enjoy while warm, or cool completely before storing in airtight containers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Keywords: gluten free, ginger, cookies