We like our cookies with a bit of ‘chew’ to them and often have been frustrated that the ginger cookie recipes out there are crisp. The perfect cookie, in our opinion, is crisp on the outside and softly chewy on the inside, with a little resistance when you bite down. This recipe, made by Naomi’s Aunt Esther, is simply addictive. The addition of dried fruit (we used raisins) adds textural interest, if you so desire.
2 cups (8oz or 227g) Better Batter Gluten Free Flour, sifted
1 Tbsp ground, dried ginger
1 tsp baking soda
1/2 tsp sea salt
1 stick butter or nondairy margarine
1c granulated sugar
1/8 cup freshly grated ginger
1 large egg or 1/4 c chia or flax gel
1/3 c molasses
3/4 c dried fruit (suggested raisins, craisins, or dried cherries)
raw sugar, for rolling cookies in
Prepare two baking sheets with parchment paper and set aside.
Sift together Better Batter flour, ginger, baking soda, and sea salt in a medium bowl.
In a separate bowl beat the butter or margarine and sugar until soft and fluffy. Add the egg and beat until the mixture changes color (becomes slightly pale and fluffy).
Add molasses and ginger and continue to beat until well incorporated.
Add the flour mixture all at once and stir until well combined. Add any desired chopped dried fruit.
Using a cookie scoop or large spoon (2 tbsp scoop) scoop dough onto prepared baking sheets. Mixture will be very soft and sticky. Refrigerate for about 1/2 hour or place in freezer for 15 minutes. Balls will firm up considerably as they chill.
Meanwhile heat oven to 350 degrees.
Remove sheets from fridge/freezer. Quickly roll balls in raw sugar and place back on chilled sheets. Place immediately into the oven and cook for 13 minutes. Remove from oven and allow to cool on sheets for 8 minutes. Remove the entire sheet by sliding it onto a rack and allow cookies to cool completely on the parchment. Peel from the parchment and transfer to a very airtight container. These will store for about a week.
Makes about 2 dozen cookies.