Salted white Chocolate Ginger Cookies (Low FODMAP)

30 Minutes prep • 20 Minutes cook & cool • Low FODMAP • Gluten-free • Makes 16 - 24 • Ok to make-ahead: Steps 1 - 3

Soft and gingery topped with sweet white chocolate and a hint of flaky salt, these cookies are truly delicious. And, they taste best the day after you bake them so they are literally the perfect make-ahead cookie. These soft ginger cookies will be a star at any holiday cookie exchange—but only if your family will let you take them out of the house!

Ingredients

3/4 cup salted butter, at room temperature

1 cup dark brown sugar*

1 large egg, at room temperature

2 1/4 cups gluten-free all-purpose flour (I used King Arthur Measure for Measure*)

2 1/2 teaspoons ground ginger*

1 teaspoon baking soda*

1 teaspoon ground cinnamon*

3/4 teaspoon ground cloves*

1/4 teaspoon Kosher salt* + more for sprinkling

1/2 cup white sugar*

3/4 cup tempered white chocolate (I used Ghirardelli White Chocolate Melting Wafers*)

2 teaspoons coconut oil*

Directions

(1) Prepare: Put butter and egg out to come to room temperature. Preheat oven to 350 degrees F and line rimmed baking sheets with parchment. Pour about 1/2 cup of white sugar in a shallow bowl and set aside.

(2) Cream butter and sugar: In a large bowl, cream the butter and sugar until well combined, light, and fluffy. Beat in the egg. In a separate bowl, whisk together the dry ingredients (flour, ginger, baking soda, cinnamon, cloves, and salt). Gradually add to the creamed mixture and mix well, scraping down the sides and bottom of the bowl as you mix.

(3) Chill the dough: Put the mixing bowl with the dough in the refrigerator to chill and firm for at least 20 minutes.

Make-ahead note: At this point, you can cover the bowl with plastic wrap and refrigerate 12 - 24 hours until you’re ready to bake the cookies.

(4) Prepare the cookies: Use a medium cookie scoop or large spoon to get enough dough to make about 1 1/2 inch balls of dough. As you make the dough balls, roll them in the sugar you prepared in the shallow bowl and put them 2 inches apart on the parchment-lined baking sheets.

(5) Bake: Bake at 350 degrees F until puffy and lightly browned around the edges (about 10 minutes). Cookies won’t look done but they will continue to cook after you take them out of the oven. Remove from oven and sprinkle lightly with Kosher salt. Let cool for 5 - 10 minutes on trays before removing to cooling racks.

(6) Finish: In a glass measuring cup or bowl, melt the tempered white chocolate and stir it together with the coconut oil until is smooth and of the right consistency to drizzle over the cookies. Fill a pastry bag or decorating tube with the melted white chocolate and use it to drizzle the chocolate across the cookies.

(7) Serve: Let chocolate firm up and serve immediately or let cookies cool completely and store in an air-tight container for up to 3 days.

Eat and enjoy every bite because you can!

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