Triple ginger cookies, gluten-free variation, November 2010
This soft, buttery ginger cookie is a longtime favorite. It’s more work than some cookies, but the layers of ginger flavor and just the right amount of molasses make it a winner. For the crystallized ginger, I like the spiciness of Reed’s, but any type is good. See below for ingredients to make the cookies gluten-free.
Start to finish: 60 minutes
Yield: About 4 dozen cookies
3/4 cup butter, softened
1 cup packed brown sugar
1 egg, beaten
1/4 cup molasses
2 1/4 cup all-purpose flour (see below for gluten-free substitution)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 1/2 tablespoons minced fresh ginger root
1/2 cup finely diced crystallized ginger
Preheat oven to 350°F
In a large bowl, cream together butter and brown sugar until smooth. Mix in the egg and molasses. In a medium bowl, combine the flour (or gluten-free ingredients), baking soda, salt, and ground ginger, and mix well. Stir the dry ingredients into the wet ingredients, and mix just until moistened. Add the fresh and crystallized ginger and mix until evenly distributed.
Shape dough into 1-inch balls and place about 2 inches apart on ungreased or parchment-covered baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool on wire racks.
Gluten-free ingredients (substitute for all-purpose flour):
1 1/2 cups brown rice flour
2/3 cup potato starch (not potato flour)
1/3 cup tapioca starch (also called tapioca flour)
1 teaspoon xanthan gum
1/2 teaspoon baking powder (in addition to the baking soda)
(Recipe adapted from Triple the Ginger Cookies at Allrecipes.com.)
