chefsarah.ca

Should I pass, someone make these for my husband. They are his favourite.

Triple Ginger Cookies 🫚

• 2 and 1/4 cups (281g) all-purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (150g) packed light brown sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons finely grated fresh ginger
• 1/4 cup (60g) finely chopped candied ginger pieces

Instructions:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
3. In another mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the fresh grated ginger. Then add the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped candied ginger pieces into the dough gently.
7. Using a cookie scoop or spoon, portion out the cookie dough and roll it into balls.
8. Roll the balls in granulated sugar then set on a baking sheet. 
9. Bake for 10-12 minutes or until the edges are slightly golden.
10. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

My gluten free mix:

1/2 cup tapioca starch

1/2 cup corn starch

1 cup brown rice flour

1/4 cup psyllium husk

1/4 cup inulin powder