20 Minutes prep • 10 Minutes cook • Low FODMAP • Makes 36 • Serving size 2 cookies

I love good ginger cookies for the comforting spicey taste and amazing smell when you cook them. Chewy, sweet, and gingery, these cookies are definitely on Santa’s nice list. They are also easy to make and store well—so you can bake them ahead for the big day (or any day!) and put them out knowing they will still be Santa’s favorites!

Ingredients

1 1/2 sticks salted butter, at room temperature

1 1/4 cups light brown sugar

2 teaspoons vanilla extract

1 large egg

1/3 cup blackstrap molasses

1 1 /2 cups gluten-free all-purpose flour, plus 1-2 tablespoons, if the dough is sticky

3/4 cup gf Jules gluten-free flour

1 1/4 teaspoons baking soda

2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/2 cup granulated sugar, for rolling

Directions

(1) Prepare: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Place about 1/2 cup granulated sugar in a small bowl.

(2) Cream butter and sugar: In the bowl of your stand mixer, beat together the butter, brown sugar, and vanilla until light and fluffy, on medium to high speed for about 3-5 minutes. Add the egg, and mix for about a minute, scraping down the sides of the bowl, to combine. Then, add the molasses and mix to combine.

(3) Add dry ingredients: In a medium bowl, combine and whisk together the flour, baking soda, ginger, cinnamon, and salt. Then add the dry ingredients to the creamed butter and sugar mixture in two batches, beating on low to medium speed until combined and scraping down the sides of the bowl as needed.

(4) Shape the cookies: Scoop and roll the dough into tablespoon-size balls (if the dough is too sticky, add 1-2 additional tablespoons of gluten-free flour and stir to combine). Roll each ball of dough through the sugar to cover all sides. Place on the prepared baking sheet, spacing the cookies at least 2 inches apart (I put 9 on a tray). Bake for 8-10 minutes or until the cookies are starting to crack across the center and set at the edges. If you cook both pans of cookies at the same time, swap the pans from top to bottom in the oven half way through cooking.

(5) Finish: Let the cookies cool on the pan for 5 minutes and then you may transfer them to a cooling rack to cool completely.

(6) Storage: Store in an airtight container for up to a week.

Eat and enjoy every bite because you can!

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