Who Doesn’t Love a Ginger!!! Cookie That Is!

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I am shifting gears from refashioning and thrifting to baking with this post.  Ginger Cookies were a regular at Christmas when I was a kid and I still have had many requests to make them, for my family, throughout the year.  I am Gluten Sensitive so these cookies are made with a Gluten Free flour mix.  You can either buy one at the store or mix your own according to a mix recipe off the internet.  But can be easily made with regular wheat flour.


Michele’s Triple Ginger Cookies

Preheat oven to 350 degrees F.  Line cookie sheets with parchment paper.

Dry Ingredients: (Mix together in a bowl)

2 1/2 cups gluten-free flour (or regular flour)

1/3 cup finely chopped candied ginger

2 tsps baking soda

1/4 tsp salt

2 tsp ground cinnamon

1 Tbsp ground ginger

1 tsp ground cloves

1/2 tsp ground nutmeg

Wet Ingredients:

3/4 cup butter

1 cup packed brown sugar

1 egg

1/4 cup dark molasses (if you spray your measuring cup with cooking spray before adding molasses, it will come out of the cup easier)

1 Tbsp grated fresh ginger

Cream butter and sugar til fluffy, add egg, molasses and fresh ginger.  Mix til well combined.  Add dry ingredients slowly to prevent a cloud of flour mixture in the air.  Mix until the dry and wet ingredients are well incorporated.  You can chill the dough at this point as it keeps well in the fridge to be baked in small batches when you want a yummy warm chewy ginger explosion.  Hell, I like to eat the raw dough as is.  Put 1/2 cup of granulated sugar in a bowl.  Roll the dough into balls about 1 Tbsp in size, but the size is up to you but will affect baking time and then roll the balls in the sugar.  Place the balls on the parchment lined cookie sheets and flatten them with a glass dipped in the sugar, spacing the cookies 1 1/2 – 2 inches apart. Put the cookies in the oven to bake for 10 – 15 minutes. I like mine a little underdone to make them chewier.  Allow to cool on the baking sheets for 10 minutes before transferring to cooling racks.  These keep well in a tin for 4-5 days, but they never last that long.  They freeze well too.  Enjoy a little taste of Christmas from my house to yours.  Cheers, Michele