Cinnamon is great, and nutmeg is nice, but we at Nuflours believe that ginger is the real star of the season! This underrated spice is perfect for fall baking, hot teas, sweet candied snacks, and more. Aside from being tasty, ginger is also high in antioxidants and is a popular cold remedy, so you can stave off the sniffles and treat yourself at the same time. These cookies contain the holy trinity of ginger: dry ground, fresh grated, and crystallized. They are delightfully light and airy, not too heavy for an afternoon snack, and so shareable. Your friends and family will never guess that they are gluten-free.
Triple Ginger Cookies
Makes 2 dozen
Ingredients:
- ½ lb butter (~1 cup)
- 100 g sugar (~½ cup)
- 110 g light brown sugar (~½ cup)
- 1 egg
- 325 g flour (~2¼ cup)*
- 1 Tbsp ground ginger
- 1 tsp xanthan gum
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¼ lb crystallized ginger
- 1-2 tsp fresh grated ginger (as desired)
*Use the gluten-free flour of your choice. We use a custom blend of millet, sorghum, tapioca, and potato flours.
Instructions:
Preheat oven to 350F.- Weigh sugar, butter, and flour for precision.
- Cream together butter, sugar, and brown sugar in a large mixing bowl.
- Add egg and mix until smooth.
- In a small mixing bowl, add dry ingredients: flour, ground ginger, xanthan gum, baking soda, baking powder, and salt. Whisk to combine evenly.
- Add dry ingredients to the large mixing bowl and scrape down.
- Add finely chopped crystallized ginger and fresh grated ginger.
- Mix until a thick dough forms.
- Place heaping tablespoonfuls spaced 2” apart onto a baking sheet lined with parchment paper.
- Bake at 350F for 6-8 minutes or until lightly golden brown.
- Remove from oven and allow to set for 5 minutes before transferring to a cooling rack.
I thought these cookies ended up the perfect amount of chewy and soft, but there is definitely room to experiment if that’s not the texture you prefer. The candied ginger was essential to getting these just right. My final thoughts:
- Compared to your typical cookie recipe, there is a bit more prep work needed for these due to the fresh-grated ginger and the finely chopped crystallized ginger. While it was absolutely worth it to include them, keep that extra prep time in mind. Unless you have an extra set of hands, I would recommend getting that out of the way first before preheating your oven.
- Experiments to try: Want a crunchier, spicier cookie? Add a little more fresh-grated ginger and a little less candied. Try rolling your cookie dough balls in turbinado sugar before baking to give the outside a little extra crunch. Want to go more ooey-gooey and sweet? Add more candied ginger and pull them from the oven before they get too dark. Try opting for a dark brown sugar or adding a bit of molasses to get a darker, richer flavor.
