Iced Soft Ginger Cookies
Soft, chewy, and spicy with fresh ginger and molasses. Ice them for an extra-festive look.
These cookies are a variation on a gluten-free cookie I developed for my book Tartine All Day, and are now made during the holidays at the bakery. They are soft, with lots of warm spice and are such a pretty cookie to add to your cookie-making list for the holidays. They store and ship well, too. Normally I roll them in large-crystal sugar, but I like how festive these look when dipped in a thick icing, leaving negative space where the cookies crack.
Tip: Trader Joe’s sells freeze-dried ginger juice, which is a little stronger than dried ginger and a great alternative. Use the same amount as for fresh, or some of each. Try the recipe with fresh ginger, too, or adding diced candied ginger or candied orange.
Note: If using fresh ginger, add with the egg and sugar mixture.
RECIPE
Yields 68 half-ounce cookies, about 1 1/2” across
• 165g / 3/4 C butter, soft
• 200g / 1 C sugar
• 60g / 1/4 C molasses
• 1 egg, lg
• 200g / 2 C almond flour
• 110g / 3/4 C + 2 Tbs oat flour
• 80g / 1/2 C + 1 Tbs gf flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 Tbs cinnamon
• 2 Tbs ground ginger (or grate 1 1/2 Tbs of fresh)
• 2 Tbs cardamom (or from the original recipe: 1/2 tsp allspice, 1/2 tsp nutmeg)
• 1/4 tsp cloves
• Optional: add 100g (or to taste) of candied ginger or candied orange peel
• large crystal sugar for decorating, optional
Preheat oven to 350ºf. Prepare cookie sheets with parchment or silicone baking sheets.
Beat butter until creamy and smooth. Add sugar and molasses and beat until light in color and fluffy, about 2 minutes. Add egg and beat in until incorporated. If using fresh ginger, add now. Combine all dry ingredients (except for the large crystal sugar) and sift flours if necessary. Whisk together and mix into the butter/egg mixture. Add candied ginger or candied orange zest if using. Refrigerate to firm the dough, 30 minutes to an hour.
Scoop balls with ice cream scooper or spoon, about 50 grams each, or the size of a golf ball, and roll into balls. Roll the balls in large crystal sugar if using. Place on the prepared cookie sheets, 2 inches apart, and bake for 12-15 minutes, until the tops no longer look wet and the edges are a little darker. If you want the cookies very chewy, bake for less time. For a crunchy cookie, bake the full 15 minutes or slightly more. The cookies will firm up a bit once cool. Transfer to a wire rack to cool.
The cookies will keep in an airtight container at room temperature for up to two weeks.
Icing:
• 2C / 200g confectioners sugar
• 3+ Tbs milk or water
Mix in a shallow bowl. This will be very thick. Add more milk or water to thin if necessary. Dip the top of the cookie into the icing, but don’t push it down too far or the icing will fill in the cracks of the cookies. Let the icing drip off for a moment before turning right side up to set.
Once fully set, store at room temperature for two weeks or refrigerate up to a month. These cookies ship well.
Can I make the dough a few days in advance and keep refrigerated until time to bake?
Hi Liz! Could I use regular AP Flour in place of the 110g oat flour and 80g gf flour?