So it’s the last week before December and I’m in baking limbo. I always felt like Thanksgiving signaled the beginning of the holiday season, but it came early this year and threw everything out of whack. It’s still November, so do I continue baking with pumpkin? But Thanksgiving’s over, so do I move on to peppermint? These are the things that keep me up at night.
Enter the mighty ginger cookie. It’s probably technically more associated with Christmas, what with gingerbread and all, but I think it’s a pretty good transition cookie, with cinnamon and nutmeg for fall and ginger and cloves for winter.
I’ve never made a gluten-free cookie before, mainly because I always thought gluten was crucial for soft and chewy cookies. But these cookies totally sink that theory – they’re lighter-than-air soft, and most importantly, they stay that way. And with a plate of these cookies, limbo doesn’t seem so bad.
Gluten-Free Ginger Cookies
Adapted from a recipe on Food.com
Makes approximately 50 small cookies
- 3/4 cups butter, softened
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 egg
- 2 tbsp finely grated fresh ginger (optional, but c’mon, they’re ginger cookies)
- 1/4 cup tapioca starch
- 1/2 cup potato starch
- 1 1/4 cups brown rice flour
- 3/4 tsp xanthan gum
- 2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp clove
- 1/4 tsp nutmeg
- In medium bowl, cream together butter, sugar, molasses, egg, and fresh ginger.
- In a separate large bowl, sift together dry ingredients. Slowly combine with butter mixture and mix until fully incorporated.
- Cover dough with plastic wrap and refrigerate until firm.
- Preheat oven to 350°F.
- Scoop out dough and shape into balls. Place onto cookie sheet, leaving about two inches between them.
- Bake for 5 to 8 minutes, using less time if you want a chewy cookie, and more time if you want a crisp one.
- Set on wire rack to cool. Store in airtight container.
A note about gluten-free flours, feel free to use a store-bought mix if that’s easier and match the total quantity of flour in the recipe. I prefer making my own gluten-free mix because I think it tastes better – the Bob’s Red Mill all-purpose mix has bean flours in it, which I’m not a huge fan of. And if you’re not gluten-free, just replace the total quantity with regular flour and omit the xanthan gum.
These cookies may be gluten-free, but they look just like regular ones and taste pretty much the same too. They’re a worthy addition to any holiday baking list, and are so soft and light that they might be my new go-to ginger cookie recipe.