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Soft & Chewy Ginger Cookies

Soft & Chewy Ginger Cookies


• 210 g all purpose gluten-free flour

• 3/4 tsp xanthan gum (omit if your blend already contains it)

• 1/4 tsp kosher salt

• 3/4 tsp ground ginger

• 1/4 tsp ground cloves

• 1/8 tsp freshly ground black pepper

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 3/4 cup (150 g) granulated sugar

• 6 tbsp (84 g) unsalted butter, at room temperature

• 2 tbsp (42 g) unsulphured gluten-free molasses

• 1 egg (50 g, weighed out of shell) at room temperature, beaten

• 1 tsp pure vanilla extract

• Coarse sugar, for coating


In a large bowl, whisk together the first 9 ingredients until combined. Create a well in the centre of the dry ingredients and add the butter, molasses, egg, and vanilla, mixing to combine after each addition. The dough should feel soft and smooth, but still hold together well.

Transfer the dough to a large piece of unbleached parchment paper and shape into a cylinder about 1 1/2 inches in diameter. Then place the shaped dough on a flat surface and place in the freezer to chill for about 10 minutes, or until firm enough to slice.

Unwrap the dough, then, using a sharp knife, slice the dough by cross-section into 24 pieces, each about 1 centimetre wide. Press each of the pieces of dough into the coarse sugar firmly enough for the sugar to adhere to the cookie dough on all sides of each piece. Place about 5 centimetres apart from one another on the prepared, parchment-lined baking sheets.

Bake in the centre of the preheated oven until lightly golden brown all over and set in the center, approximately 10 minutes. Remove and allow to cool on the baking sheet for at least 5 minutes, or until firm.