Making a batch of soft and spicy gingerbread cookies is the perfect way to celebrate the holiday cookie season. Before baking, roll the dough in turbinado sugar to add a pleasant crunch to the cookies. (Don’t have turbinado in the kitchen? Use granulated sugar. It’s not as crunchy but it finishes the cookies with a nice sparkle and sweetness.)
- 2¼ cups gluten-free all-purpose flour (Bob’s Red Mill Gluten Free 1-to-1 Baking Flour recommended)
- 2 teaspoons baking soda
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 12 tablespoons butter, softened
- ½ cup packed light or dark brown sugar
- ¼ cup granulated sugar
- 1/4 cup unsulphured molasses
- 1 large egg
- ½ cup turbinado or granulated sugar
- ½ teaspoon ground cinnamon
Whisk together gluten-free flour, baking soda, ginger, cinnamon, cloves and salt in a medium bowl. Set aside.
Beat together the butter, brown sugar and granulated sugar on medium-high speed in the bowl of a stand mixer or with a handheld mixer in a large bowl for about one minute. Stop the mixer. Scrape down the bottom and sides of the bowl. Turn mixer to medium-low, add the molasses and egg. Beat until combined. Stop mixer. Add the whisked dry ingredients. Mix on low speed until a dough forms.
Cover bowl and chill for two hours or overnight.
Preheat oven to 350° F. Line a baking sheet with parchment paper; set aside.
Make the topping: stir together the granulated sugar and ground cinnamon.
Roll the dough into balls, about 1 tablespoon each. Roll dough into cinnamon-sugar topping. Place dough balls on the prepared baking sheet, about 2 inches apart.
Bake until the cookies are set and slightly cracked, about 10 minutes.
Remove pan from the oven and let cookies cool on the pan cool for 4-5 minutes. Transfer cookies to a wire rack and cool completely.
Store in a sealed container for up to 4 days or freeze for up to 3 months.