chefsarah.ca

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• 2 tbsp finely grated fresh ginger
• 1/4 cup finely chopped candied ginger pieces
• 2 tbsp molasses
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

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