Some questions. There are 3 types of ginger- I assume the first one to be added is the ground? And the second is the fresh? And are these soft or crispy cookies? The head note talks about trying to replicate pillow soft cookies, but the recipe says bake until crisp?
Gluten-Free Ginger Molasses Cookies
This recipe, from Gluten Free Girl & The Chef blogger Shauna Ahern, appeared in our 2012 Cookie Advent Calendar. Shauna says: "Every year when my mother made her pillow-soft molasses cookies, I just sighed with happiness at the holidays. But by the time she was ready to hand over the baking, I could no longer eat gluten, and she couldn't find that recipe. So I fiddled and baked until I came up with these."
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Credit: Noah Fecks
INGREDIENTS
1 lb. gluten-free flour2 ¼ tsp. baking soda
1 ¼ tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. kosher salt
½ tsp. ground nutmeg
20 tbsp. unsalted butter, softened
⅔ cup sugar
¾ cup molasses
2 tbsp. minced fresh ginger
2 eggs
4 oz. crystallized ginger, finely chopped
½ cup turbinado sugar
Instructions
1. Whisk together flour, baking soda, cinnamon, ginger, salt, and nutmeg in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle, beat the butter and sugar together until pale and fluffy. Beat in molasses and ginger. Add eggs one at a time, beating well after each, until smooth. Add dry ingredients and beat until just combined; stir in crystallized ginger. Refrigerate dough at least 2 hours.2. Heat oven to 350°. Using a tablespoon, portion and roll dough into balls; roll each ball in turbinado sugar, and place 2" apart on parchment paper-lined baking sheets. Bake until crisp, about 12–14 minutes.
Ratings & Reviews (1)
Gluten-Free Ginger Molasses Cookies
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Some questions. There are 3 types of ginger- I assume the first one to be added is the ground? And the second is the fresh? And are these soft or crispy cookies? The head note talks about trying to replicate pillow soft cookies, but the recipe says bake until crisp?
Rating:
