Gluten-Free, Dairy-Free Ginger Crinkle Cookies Recipe
Gluten-Free, Dairy-Free Ginger Crinkle Cookies
Bakery-beautiful, intensely gingery, and perfectly moist, these pretty cookies by New York's By The Way Bakery embody the flavor of winter. But they’re so good we’d eat them all year long.
Servings 32 cookies
Ingredients
- 6 tablespoons tapioca flour
- 2/3 cup plus 2 tablespoons white rice flour
- 1/3 cup plus 2 tablespoons brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup potato starch
- 2 teaspoons baking soda
- 1/2 teaspoon plus 1⁄8 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup candied ginger diced
- 3/4 cup organic shortening
- 1 cup packed light brown sugar
- 1 egg
- 1/4 cup cup molasses
- Demerera sugar, optional (for garnish)
Instructions
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In a medium bowl, whisk together the flours, potato starch, baking soda, xanthan gum, salt, ground ginger, and cloves.
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Place the candied ginger and 2 tablespoons of the dry ingredients in a food processor and pulse until pieces are coarsely chopped (or chop by hand); set aside.
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With an electric mixer, beat together the shortening and the sugar at medium speed until well combined. Add the egg and molasses and continue mixing until well combined. Reduce the speed and add dry ingredients and candied ginger. Refrigerate the dough for at least 3 hours.
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Preheat the oven to 375°F. Line two baking sheets with parchment paper.
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Shape the dough into 1-inch balls, roll them in Demerera sugar, if using, place them at least 2 inches apart on the baking sheets, and bake 10 to 12 minutes or until lightly browned. Let the cookies cool for 3 to 5 minutes on the baking sheets, then transfer to a wire rack to cool.
7 Comments on “Gluten-Free, Dairy-Free Ginger Crinkle Cookies Recipe”
first rule of baking is to use measurements of flours by weight not by volume. different flours have different weight dependent on how and where it is ground. your recipe does not take this into consideration and with the price of ingredients being costly this is just not acceptable.
Thank you for your response and sorry to disappoint you. Generally, when recipes rely on weight in measurements to be successful, we include them. Sometimes we do not. I’d encourage you to make it, following the directions, and then decide if it’s truly a one-star recipe. We work really hard to create fantastic recipes. I believe this is one of them. Regardless, thank you for the valuable input.
Erica, I can’t have potato starch. Any idea if it would be better to add more tapioca flour or use arrowroot or cornstarch?
Thank you. They look delish.
I would try adding arrowroot instead of potato starch, but we have not tested any substitutions in this recipe. Please let us know if you try it!
These cookies are my new favorite holiday cookie! Warm, winter spices, crisp on the outside and chewy on the inside, delicious with a cup of tea! I love the addition of the crystallized ginger that adds a zing of heat! I subbed butter for the shortening because that is what I had on hand. I also didn’t have quite enough potato starch, so I subbed some arrowroot and it worked great–very forgiving recipe!
Just tried these. LOVE them. CindyRice14 said it all. One thing I would do differently is to not roll the balls in sugar, only because I think it made them a bit sweeter than I prefer. Instead, I’d just sprinkle it – so small difference. But oh boy are they tasty in any case!
Thanks for YET ANOTHER great GFF recipe!
Thank you soooo much for the great feedback and for trying our recipes!