Gluten Free Candied Ginger Cookies Food
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
GLUTEN-FREE DOUBLE-CHOCOLATE GINGER CRINKLE COOKIES
Provided by Silvana Nardone
Categories dessert
Time 45m
Yield About 24 cookies
Number Of Ingredients 17
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the cookies: In a small bowl, whisk together the cocoa, baking soda, cinnamon, ground ginger, salt, chopped chocolate and 1/4 cup candied ginger with 1 1/2 cups gluten-free flour blend.
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat together the oil and sugar with an electric mixer on medium speed until the sugar is dissolved. Add the eggs and molasses; mix until combined. With the motor running, gradually add in the flour mixture and mix until combined.
- Place some sugar in a small bowl. Using a 1 1/2-inch ice cream scoop, drop balls of dough into the sugar; toss to coat and place on the prepared baking sheets. Bake until puffed and cracked on the tops, about 15 minutes. Place on wire racks and let cool completely.
- Dip the cookies into the melted white chocolate and decorate with candied ginger. Place on parchment paper until completely set.
CHOCOLATE GINGER COOKIES. GLUTEN FREE
These cookies are the best when taken right out of the oven and eaten. This is due to them going stale quite quickly.
Provided by Kayla 08
Categories Drop Cookies
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the margarine, sugars, egg and vanilla in a small bowl.
- In a separate bowl blend the flours, baking soda, and salt. Combine the two bowls and add in the chocolate chips. Roll into balls.
- Bake at 375 for 12-15 minutes on a lightly greased cookie sheet.
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