I love the warm, spiciness of ginger for Fall baking. These ginger cookies are definitely crispy. Be careful not to overcook them or they become a little bit too crunchy. I found them to be a perfect cookie for dipping in coffee or milk.
I added chopped almonds to the coating for a little extra texture, but it’s certainly not necessary.
The original recipe called for margarine, but I used butter. I think it just tastes better in cookies. I also used xanthan gum instead of guar gum because I didn’t have any guar gum.
- 1/2 cup Butter
- 1 cup Cane Sugar
- 1/4 cup Molasses
- 1 tsp Vanilla Extract
- 1 cup Sorghum Flour
- 3/4 cup Tapioca Flour
- 1/4 cup Potato Starch
- 1/2 tsp Guar or Xanthan Gum (I used xanthan gum)
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1 tsp Ground Cinnamon
- 2 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/4 cup Almonds, slivered or chopped (optional)
Cream together the butter and sugar.
Add the vanilla and molasses and mix until thoroughly combined.
In a separate bowl, combine the flours, baking soda, salt and spices.
Sift the dry ingredients into the wet and blend until combined.
Place 1/2 cup of sugar in a bowl. Mix in chopped almonds, if you are using them.
Form the dough into 1-inch balls and drop into sugar-almond mixture, covering the outside of the dough. I made a little divot in the top of each ball and sprinkled some of the almonds into it so there would be more almonds on top of each cookie.
Place on greased baking sheet and bake at 350°F for 15 minutes. I used parchment paper, but it’s not required. The balls of dough will spread out into flat cookies while baking, so be sure to leave plenty of space between each ball and don’t make them too big.
Recipe adapted from Bob’s Red Mill Crispy Ginger Cookies.
Crispy cookies make me SMILE!