Chewy Gluten-Free Ginger Cookies
Servings: 38 cookies
Calories: 131kcal
These gluten free ginger cookies are soft and chewy with a crunchy exterior. They taste like Christmas, and are served with a maple glaze!
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Ingredients
Ginger cookies
- 2½ cups gluten-free all purpose flour blend (make sure it contains xanthan gum)
- ½ teaspoon fine salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 teaspoons ground ginger
- 1 cup unsalted butter, softened at room temperature (see Notes for dairy-free option)
- 1½ cups brown sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- ½ teaspoon grated fresh ginger
- granulated sugar (can also use raw or turbinado sugar)
Maple glaze (optional)
- 3 tablespoons unsalted butter (see Notes for dairy-free option)
- ⅓ cup maple syrup
- ¾ cup powdered sugar
- pinch of salt
Instructions
- In a bowl, combine gluten free flour, salt, baking soda, baking powder, cinnamon, cloves, and ginger. Set it aside.
- In the bowl of a stand mixer, cream together the butter and brown sugar until fluffy and light in color.
- Scrape the bowl, add the egg and beat until combined. Add the vanilla and grated ginger, and beat again.
- Add the flour mixture to the bowl and mix until combined. Scrape the bowl to ensure there aren’t any bits of flour at the bottom of the bowl, and beat again. Cover the bowl and chill the cookie dough in the fridge for at least 2 hours.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Using a cookie scoop (mine holds 4 teaspoons), scoop out the cookie dough and roll the rounded side into granulated sugar and place it on the baking sheet. Leave 2 inches between dough balls. Bake for 7-9 minutes and let them cool on the baking sheet.
- If making the maple icing, melt the butter and maple syrup in a small pot over low heat while whisking. Once the butter has melted, remove from the heat and whisk in powdered sugar and salt. Spoon over each cookie and let it set.
Notes
Dairy-free: To make this recipe dairy-free, omit the butter and use ⅔ cup (151g) vegan butter and ⅓ cup (73g) refined coconut oil. Make sure to use refined coconut oil and not virgin or extra virgin coconut oil, as they will add a coconut scent and taste to your cookies. If you can’t find refined coconut oil, you can also use shortening.
For the maple glaze, you can simply substitute the butter with vegan butter.
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Nutrition
Serving: 1cookie | Calories: 131kcal | Carbohydrates: 19g | Fat: 6g | Sodium: 64mg | Sugar: 13g