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.
- 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)
In a medium bowl, whisk together the flours, potato starch, baking soda, xanthan gum, salt, ground ginger, and cloves.
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.
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.
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
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.