GLUTEN-FREE GINGERSNAP COOKIES
I decided to squeeze in one more holiday cookie recipe before the New Year! These gluten-free gingersnaps are the best cookie I've ever made, and I might even go as far to say my new favorite cookie of all time! They are made with nut and oat flours and pack a serious flavor punch, thanks to tons of spices and fresh ginger! When I think about the perfect cookie, I think crispy outside and soft inside. These are exactly that!
Provided by Isabel Carlisle Storolis
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h30m
Yield 25
Number Of Ingredients 18
Steps:
- Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.
- Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it's chilled.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
- Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd as they will flatten and spread.
- Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 13 g, Cholesterol 22.1 mg, Fat 7.6 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 57.2 mg, Sugar 7.9 g
GLUTEN-FREE CANDIED GINGER COOKIES
Make and share this Gluten-Free Candied Ginger Cookies recipe from Food.com.
Provided by katii
Categories Dessert
Time 25m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter and sugar together.
- Add yolk and beat well.
- Add vanilla and beat until smooth.
- Cobine next 7 ingredients in a bowl.
- Add to butter mixture, mixing well.
- Add milk, 1 tablespoon at a time, until a soft dough forms.
- Roll dough into 2-teaspoon sized balls.
- Arrange on greased cookie sheets and bake in a preheated 375* oven for 10 to 12 minutes until golden and tops of cookies appear cracked.
- Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.
- Enjoy!
Nutrition Facts : Calories 70, Fat 3.4, SaturatedFat 2.1, Cholesterol 13.9, Sodium 47.7, Carbohydrate 9.3, Fiber 0.4, Sugar 3.4, Protein 0.8
CANDIED GINGER COOKIES
Even though I have several cookies that are traditional to make for Christmas, every year, I like to try a new cookie. You never know when you'll find a real winner. Last year I found this recipe -- and a winner it is! I had just gotten some fresh crystalized ginger and wanted to use it in an easy recipe. This cookie, which I found at Cooks.com. fits the bill perfectly. It has a hauntingly subtle flavor -- and when you get to a chunk of crystalized ginger, WOW! Deliious!
Provided by Lorraine of AZ
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cream butter and sugar. Add egg and mix well. Combine flour, soda, cinnamon, cloves and salt, mixing to combine. Add to creamed ingredients and mix well. Chill.
- Roll into balls smaller than golf balls and flatten with the bottom of a glass dipped in sugar. These spread a little so don't crowd.
- Bake in preheated oven for 10 minutes.
- NOTE: These are very plain looking cookies. You may want to melt chocolate chips and drizzle over the cookies to "fancy them up" a bit.
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