Gluten-Free Ginger Cookies
These Gluten-Free Ginger Cookies embody the essence of fall with their warm spices and chewy texture, perfect for enjoying with a cup of tea.
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- ¾ cup butter, softened Make sure it's at room temperature.
- 1 cup brown sugar
- 1 large egg
- ¼ cup molasses
- 1 teaspoon vanilla extract
For Rolling
- Extra sugar for rolling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy, about 2 to 3 minutes.
- Mix in the egg, molasses, and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Baking
- Scoop tablespoon-sized portions of dough, roll them into balls, and then roll each ball in sugar before placing them onto the prepared baking sheet.
- Bake for 10-12 minutes, or until cookies are firm around the edges but still soft in the center.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
Measure gluten-free flour accurately to avoid dry cookies. Ensure butter is soft for better blending. Avoid overbaking to maintain chewiness.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 19gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 70mgSugar: 8g
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