These cookies from our first cookbook are a crispy treat that will be warmly welcomed at the holiday cookie exchange.
¾ cup unsalted butter
¾ cup Sucanat or brown sugar
¼ cup blackstrap molasses
1 tsp vanilla extract
2¼ cups spelt or gluten free flour
1½ tsp baking soda
¼ tsp sea salt
1 tsp ground ginger
½ tsp cinnamon
¼ tsp nutmeg
Raw sugar for garnish
In large bowl, beat butter and Sucanat with electric mixer until light. Add egg and molasses and blend in well. Add vanilla. (This can also be done in the food processor.)
In another bowl, mix flour with baking soda, salt, ginger, cinnamon and nutmeg. Quickly mix into wet mixture, shape dough into 2 logs about 2 inches by 8 inches.* Wrap in waxed paper and refrigerate for a few hours until firm.
Preheat oven to 350°F. Line baking sheet with parchment paper.
Place sugar on plate. Slice logs into ¼-inch rounds. Press one side into sugar and place, sugar side up, on prepared baking sheet.
Bake 11-12 minutes. Cool on racks.
Makes 50 cookies.
Variation: If you want to roll these and use cutouts, shape dough into a ball and flatten before chilling.
2 thoughts on “Ginger Cookies”
Hey Louise! Thanks for this great recipe! Just this morning I told myself I must look for a GF ginger cookie that I can make and eat. I noticed in your picture you have that the cookies are rolled out and cut with a cookie cutter. Is this dough manageable enough to do that? Thanks for your help.
hi Michelle, good observation! I wondered if anyone would notice that. In all honesty, I have not rolled these cookies out. However, I think the dough would be fine for that. In that case, I would form it into a ball and chill it for a bit.
Let me know how it turns out. Or I may even try this myself.