These soft ginger cookies are a special treat and are gluten-free.
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Cookie
1 cup Gluten-Free Flour Blend (see below)
1 teaspoon ground ginger
12 teaspoon baking soda
14 teaspoon ground cinnamon
18 teaspoon salt
12 cup firmly packed brown sugar
14 cup Land O Lakes® Butter, softened
Sugar
Glaze
1 cup powdered sugar
4 to 5 teaspoons lemon juice
STEP 1
Combine gluten-free flour blend, ginger, baking soda, cinnamon and salt in bowl; set aside.
STEP 2
Combine brown sugar and butter in another bowl; beat at medium speed until creamy. Add egg; continue beating until smooth. Add gluten-free flour blend mixture; beat at low speed until well mixed. Cover; refrigerate 1 hour or until chilled.
STEP 3
Heat oven to 350ºF.
STEP 4
Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto parchment paper-lined cookie sheets. Bake 8-9 minutes or until just golden brown around edges. Cool on cookie sheets 1 minute; remove to cooling rack. Cool completely.
STEP 5
Combine powdered sugar and enough lemon juice for desired glazing consistency in bowl. Drizzle glaze over cooled cookies.
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
