Australian Gluten-free Chewy Ginger Cookies
Soft, chewy, and ... gluten-free? Take a moment and whip up a batch of these chewy ginger cookies from Down Under with a spice flavor that it just right.
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Servings: 24 cookies
Ingredients
- 2 ½ cups all-purpose gluten-free flour
- 2 ½ tsp ground ginger
- 1 tsp freshly grated nutmeg
- 1 tsp baking soda
- ½ tsp Kosher salt
- ½ cup unsalted butter room temperature
- 1 cup light brown sugar packed
- ½ cup white sugar
- 2 large eggs room temperature
- ¼ cup golden syrup
- ¼ cup crystallized ginger chopped
- ¼ cup caster sugar
Instructions
- Mix flour, ground ginger, pepper, nutmeg, baking soda, and salt; set aside.2 ½ cups all-purpose gluten-free flour, 2 ½ tsp ground ginger, 1 tsp freshly grated nutmeg, 1 tsp baking soda, ½ tsp Kosher salt
- In the mixing bowl of an electric mixer with the paddle attachment, beat butter, brown and granulated sugars, and chopped ginger until fluffy and light, which should take around 2 minutes.½ cup unsalted butter, 1 cup light brown sugar, ½ cup white sugar, ¼ cup caster sugar, ¼ cup crystallized ginger
- Add eggs, one at a time, and mix well after each addition. Pour golden syrup and keep beating, scraping the sides as necessary, until the mixture is completely combined. Add crystallized ginger to the mixture.2 large eggs, ¼ cup golden syrup
- Reduce the speed to low and add the flour mixture until combined. Cover the bowl with plastic wrap and refrigerate the mixture until it is firm, which should take at least 2 hours.
- Using a 1/4 cup ice cream scoop, drop the dough onto a parchment-lined baking sheet. If the dough becomes soft, refrigerate it for 20 minutes.
- Shape the dough balls using your palms, then coat them in sanding sugar. Place 6 balls each on two fresh parchment-lined baking sheets, spacing them at least 2 inches apart.
- Freeze the balls until they are firm, approximately 30 minutes.
- Meanwhile, preheat your oven to 350 degrees. Bake the cookies, rotating halfway through, until the edges turn golden, which should take around 17 to 20 minutes.
- Allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.