Ginger Sugar cookie - Gluten free
1/2 cup butter
1 tbsp gingered sugar (see below)
1 tbsp honey
1/2 cups sugar
1/2 tsp vanilla powder
1/2 tsp cinnamon
1 1/4 cups sorghum flour
1/4 cups yellow pea flour
1/4 cup Coconut Flour
1/4 cups sweet rice flour
1/2 tsp soda
1 tsp cream of tartar
No gum needed
Place butter and sugar in a sauce pan on low heat and let butter and sugar melt. Whisk until fluffy. Let it cool and whisk in egg and honey.
Stir in flour with a spatula or wire whisk.
The cookie dough will be the consistency of a pie crust. The dough may be a little crumbly.
Knead it in the hands until it is smooth, about 30 to 45 seconds.
Pinch dough and shape into 30 balls.
Place on parchment covered cookie sheet 2 inches apart. The cookie will spread very little. Flatten to about 1/2 inch thick. If you want pretty cookies, flatten and shape with a hard spatula.
Bake at 350 degrees F until lightly brown - (8 to 10 minutes). When golden browned and cracked, the cookies are done.
Lift with a lifter to another cookie sheet to cool completely or slide the parchment paper off the hot cookie sheet
Yield: 2 1/2 dozen cookies
Serving size: 1/30 of a recipe
Nutrition information calculated from recipe ingredients.
Amount per Serving
Total Fat 3.59g
Saturated Fat 2.09g
Total Carbohydrates 11.16g
I had a small bag of candied ginger just sitting around for at least 6 months. I bought it with the intent of eating it as candy. That didn’t happen, so I thought about using it in cookies. The problem is it would need to be chopped and it would likely be gummy.
Light bulb! I dumped it in the miniature food processor with about 1/4 cup of Turbinado sugar and pulsed away. Voila! Gingered Sugar. It works great for baked goods needing ginger as a spice.