Delicious ginger and cinnamon with a beautiful crackle finish from the water and sugar on the tops, make these the perfect cookie to serve to guests and for you and your family to enjoy! Honestly, no one will guess they are gluten free, they have such a nice texture and taste.
You can leave these in a few minutes longer if you like them crunchier, or cook for the recommended time to enjoy a softer chewy cookie (with still a little crunch on the outside). I like quite a bit of spice in these, but you can definitely reduce the amount of cinnamon and ginger to 2 or 2 1/2 teaspoons of each, if you like.
Serve these cookies in the fall when you want a spice cookie, for Thanksgiving, or in spring, summer, or winter. They are perfect after a heavier meal. They will sit light on the tummy and the ginger will help with digestion. Or, they are perfect as an ice cream sandwich also, with a few small scoops of gluten free ice cream tucked in between two! Yum!
Gluten Free Soft Honey Ginger Cookies
- 1 1/3 cups organic cane sugar
- 7 Tablespoons of salted butter
- 3 Tablespoons honey or molasses, gf
- 2 eggs
- 1/2 cup almond flour
- 1 ½ cups plus 1 Tablespoon of Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 1 teaspoon of baking soda, gluten free
- 3 ½ teaspoons cinnamon, gluten free (use 2 ½ for less spice)
- 3 ½ teaspoons of ground ginger, gluten free (use 2 ½ for less spice)
- 1/4 cup organic cane sugar for coating cookie balls before baking
- In a large bowl with a hand mixer or in a stand mixer bowl, cream the butter and sugar.
- Add the honey and eggs, and mix together on low or medium low.
- Mix in the almond flour, Bob's Gluten free 1 to 1 Baking Flour, baking soda, cinnamon, and ginger.
- Cover the bowl with cellophane and refrigerate for 1 1/2 – 2 hours.
- When ready to bake, line a baking sheet or baking stone with parchment.
- Set a shallow small bowl with sugar for coating the cookie balls and another shallow bowl of few tablespoons of water. Spoon out a heaping tablespoon of dough and roll into a ball, roll in the sugar to coat on all sides and place on the baking tray. Continue for other dough balls, being sure to leave 3 inches in between. Dip a flat bottomed glass in the water, then in the sugar, and press onto a cookie, flattening to 5/8 inch. Continue for other cookies.
- Bake for 10 – 14 minutes, until golden browned. Let cool for 2 minutes before removing to a wire rack to finish cooling. You can make these crunchier by cookie on the longer side and leaving on your tray to cool for 4 minutes, before moving to a rack to finish cooling.