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Gluten-Free Giant Ginger Cookies

Gluten-Free Giant Ginger Cookies

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  • Makes: 24 servings
  • Yield: about 24 cookies
  • Prep 35 mins
  • Bake 12 mins per batch

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You'll want to bookmark this recipe for holiday season, when gluten-filled gingerbread cookies appear left and right.

Ingredients

  • 4 1/2 cups Gluten-Free Flour Mix
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 1/2 cups shortening
  • 2 cups granulated sugar
  • 2 eggs
  • 1/2 cup molasses
  • 3/4 cup coarse sugar or granulated sugar

Directions

  1. Preheat oven to 350 degrees F. In a medium bowl stir together first six ingredients (through salt).
  2. In a large bowl beat shortening with a mixer on medium for 30 seconds. Gradually beat in 2 cups granulated sugar until combined, scraping bowl as needed. Beat in eggs and molasses. Beat in flour mixture.
  3. Shape dough into 2-inch balls by using a 1/4-cup measure or scoop. Roll balls in coarse sugar; place 2-1/2 inches apart on an ungreased cookie sheet.
  4. Bake about 12 minutes or until bottoms are light brown and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Remove; cool on a wire rack.

Variation

  • Mini Ginger Cookies: Prepare as directed, except shape dough into 3/4-inch balls. Roll balls in 1 to 1 1/4 cups coarse sugar; place 1 inch apart on an ungreased cookie sheet. Bake 5 to 7 minutes. Cool on cookie sheet 1 minute. Remove; cool on a wire rack. Makes about 160 cookies.
  • Mini Ginger Cookies: Per mini cookie: 52 calories, 0 g protein, 8 g carbohydrate, 2 g total fat (1 g sat. fat), 2 mg cholesterol, 0 g fiber, 5 g total sugar, 0% Vitamin A, 0% Vitamin C, 22 mg sodium, 0% calcium, 1% iron

Storage

  • To Store: Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.

Gluten-Free Flour Mix

Ingredients

  • 3 cups white rice flour
  • 3 cups potato starch
  • 2 cups sorghum flour
  • 4 teaspoons xanthan gum

Directions

  1. In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

Nutrition Facts

(Gluten-Free Giant Ginger Cookies)

Servings Per Recipe 24, Potassium (mg) 136, sugar (g) 28, sodium (mg) 147, fiber (g) 1, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 2, Polyunsaturated fat (g) 4, Folate (µg) 4, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, carb. (g) 53, Riboflavin (mg) 0, sat. fat (g) 3, chol. (mg) 16, Thiamin (mg) 0, Fat, total (g) 14, vit. C (mg) 0, vit. A (IU) 23, cal. (kcal) 336, pro. (g) 2, Mark as Free Exchange () 0, iron (mg) 1, calcium (mg) 21

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