Soft Ginger Cookies Biscuits Recipe

Name: Soft Ginger Cookies Biscuits
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: 2 cups gluten-free flour blend (e.g., rice flour, sweet rice flour, tapioca starch, xanthan gum); 1 teaspoon baking powder; 1 cup (2 sticks) non-hydrogenated margarine; 1 cup granulated sugar; 1/2 cup chopped candied ginger; 1/2 cup rice milk (or almond milk); 1 large egg (or 1 flax egg - 1 tbsp flaxseed meal + 3 tbsp water for egg-free version)

These unbelievably soft and chewy ginger cookies are a delightful twist on a classic English fruit biscuit recipe! Originally featuring candied fruits, I've replaced them with vibrant candied ginger for an irresistible flavor explosion. This recipe is easily adaptable: make it gluten-free and dairy-free using a simple gluten-free flour blend, non-hydrogenated margarine, and your choice of milk. Egg-free baking is a breeze with the addition of an egg replacer. Get ready for a cookie that's perfectly tender and melts in your mouth – a guaranteed crowd-pleaser!

Prep Time 20 mins

Cook Time 35 mins

Calories 109.5 kcal

Protein 3g

Rating 4.2 (6 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Soft Ginger Cookies Biscuits

2 cups gluten-free flour blend (e.g., rice flour, sweet rice flour, tapioca starch, xanthan gum)
1 teaspoon baking powder
1 cup (2 sticks) non-hydrogenated margarine
1 cup granulated sugar
1/2 cup chopped candied ginger
1/2 cup rice milk (or almond milk)
1 large egg (or 1 flax egg - 1 tbsp flaxseed meal + 3 tbsp water for egg-free version)

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How to Make Soft Ginger Cookies Biscuits

Preheat oven to 390°F (193°C). Line baking sheets with parchment paper.
In a large bowl, whisk together 2 cups gluten-free flour blend (see ingredients), 1 teaspoon baking powder, and 1/2 teaspoon salt.
Cut in 1 cup (2 sticks) non-hydrogenated margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in 1 cup granulated sugar, 1/2 cup chopped candied ginger, and 1/2 teaspoon ground ginger.
In a separate bowl, whisk together 1/2 cup rice milk (or almond milk) and 1 large egg (or 1 flax egg for egg-free version).
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10-15 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.