Baker’s Dozen Cookie Challenge Day 6: Gluten-Free Ginger Cookies
Day 6 of the Baker’s Dozen Cookie Challenge and it is gluten-Free Ginger Cookies. It was going to be Mexican Wedding Cookie day but they just did not turn out right. It was sad to see them lying in the trash but that is the life of a baker or a cook, sometimes things do not come together as planned. I’ll have to get back to them another time.
I have made these ginger cookies for years but in the regular flour form. Today, it was gluten-free flour once again since I am still working my way through the bag of it. I really did not notice much of a texture difference on these cookies from the ones with regular flour. Just lots of warming ginger.
This is one of the few recipes I actually buy margarine for. Using butter makes them hard and crispy, they lose the wonderful softness that makes them so perfect to eat with a glass of milk or a cup of tea. Hubby loves them with his coffee. In fact these are one of his favorite cookies.
While I am getting a little tired of eating cookies, this recipe reminds me again of my love for cookies and for some reason the Cookie Monster song just came to mind: “C is for cookie, that’s good enough for me…” And I think I will leave you on that note and for those of you who do not know the Cookie song here is the link 🙂
Gluten-Free Ginger Cookies
Ingredients
- 2 ¼ cups gluten-free baking flour I used Bob Redmill’s gluten-free all-purpose flour
- 2 tsp. ground ginger
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. ground cloves
- ½ tsp. salt
- ¾ cup margarine, room temp. Earthbalance and canola spreads work well too
- 1 cup granulated sugar + more for rolling
- 1 large egg
- 1 Tbsp. orange juice
- ⅓ cup molasses
- ⅔ cup candied ginger
Instructions
- Sift together the dry ingredients in a medium-size bowl. Set aside.
- Using a mixer, cream together the sugar and margarine until fluffy, about 2 to 3 minutes. Beat in the egg, orange juice and molasses. Gradually add the dry mix, until mixed well.
- Cover the bowl with plastic wrap and place in the fridge for at least an hour or longer.
- Preheat oven to 350° F. Line baking sheets with parchment paper.
- Remove mix from the fridge and shape dough into 1 tablespoon size balls, rolling in sugar.
- Place the balls onto the cookie sheets, flattening slightly.
- Bake for 8 to 10 minutes or until edges are slightly golden brown. Remove and allow cookies to cool for 2 to 3 minutes on sheets before removing to a wire rack to cool completely.