Gluten Free Candied Ginger Cookies
Spice up your cookie game with these delightful Gluten Free Candied Ginger Cookies, a perfect blend of warm spices and chewy sweetness! Made with finely chopped candied ginger, these cookies boast a unique, tangy kick balanced by hints of cinnamon and ground ginger. Crafted with gluten-free all-purpose flour, they’re perfect for anyone seeking a delicious gluten-free dessert option. Each cookie is rolled in sugar, creating a crisp, sparkling exterior that beautifully complements the soft, melt-in-your-mouth center. Quick to prepare in just 20 minutes and baked to perfection in 10, these cookies are ideal for any occasion—from tea time treats to festive holiday platters. Whether you’re gluten-free or simply love bold flavors, these spiced ginger cookies are sure to become a new favorite!
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Recipe Information
Ingredients
- 113 g Unsalted butter (softened)
- 150 g Brown sugar (packed)
- 50 g Granulated sugar
- 1 Large egg
- 1 tsp Vanilla extract
- 210 g Gluten-free all-purpose flour
- 1 tsp Baking soda
- 0.25 tsp Salt
- 0.75 tsp Ground ginger
- 0.5 tsp Ground cinnamon
- 70 g Candied ginger (finely chopped)
- 50 g Granulated sugar (for rolling)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Add the egg and vanilla extract to the mixture and beat until fully combined.
In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, salt, ground ginger, and ground cinnamon.
Gradually add the dry ingredient mixture into the wet ingredients, mixing just until a smooth dough forms. Avoid overmixing.
Gently fold the finely chopped candied ginger into the dough until evenly distributed.
Scoop out 1 tablespoon of dough and roll it into a smooth ball. Repeat with the remaining dough.
Roll each dough ball in the granulated sugar (reserved for rolling) to coat completely.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake in the preheated oven for 8-10 minutes, or until the cookies are lightly golden around the edges. The centers will look soft but will set as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Gluten Free Candied Ginger Cookies with tea, coffee, or on their own!
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 1997 mg | 87% | |
| Total Carbohydrate | 494.2 g | 180% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 299.9 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 234 mg | 18% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 327 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
