Ingredients for Gluten Free Candied Ginger Cookies
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How to Make Gluten Free Candied Ginger Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large egg yolks one at a time, then stir in 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups gluten-free all-purpose flour blend, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in ¼ cup milk, 1 tablespoon at a time, until a soft dough forms. If needed, add a bit more milk for desired consistency.
- Roll dough into 2-teaspoon sized balls (approximately 1 inch in diameter).
- Place cookie balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops are cracked.
- Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious gluten-free candied ginger cookies!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
13g
Fat
10g
Carbs
3g
