I’ve always appreciated the warm, comforting flavors of ginger cookies, but I wanted to find a gluten-free option that didn’t sacrifice taste or texture. That’s when I discovered the gluten-free ginger crinkle cookie made with almond flour. These cookies offer that delightful chewiness and charming crinkle, making them a perfect treat anytime. Let me share how to make these irresistible delights and some tips to elevate your experience further.
What kind of recipe is it?
The Gluten-Free Ginger Crinkle Cookie is a delightful treat that combines the warm, spicy flavors of ginger with a soft, chewy texture.
This recipe stands out for its use of gluten-free flour, making it perfect for those with gluten sensitivities or celiac disease.
These cookies aren’t only delicious but also visually appealing with their crinkled tops dusted with sugar.
Ideal for baking enthusiasts and health-conscious individuals alike, they’re a must-try for anyone craving a comforting, festive dessert that accommodates dietary restrictions.
Preparation Time
| Recipe Detail | Description |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 20 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 2 cups |
| Ground ginger | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Unsalted butter (softened) | 1/2 cup |
| Egg | 1 large |
| Molasses | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Granulated sugar (for rolling) | 1/4 cup |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large and Medium) | To combine and mix dry and wet ingredients, ensuring even distribution. | Any large, heat-safe bowl (glass or stainless steel) can work. |
| Measuring Cups (Dry) | For accurately measuring gluten-free flour, sugar, and other dry ingredients. | Use a liquid measuring cup with a spout; just ensure it’s leveled off. |
| Measuring Cups (Liquid) | To measure liquids such as molasses and melted butter accurately. | Any clear cup with measurement markings works well, even a regular glass. |
| Measuring Spoons | For precise measurements of small quantities like ground spices and baking soda. | Use a set of plastic spoons for general measuring; ensure they are consistent sizes. |
| Stand Mixer or Hand Mixer | To thoroughly cream butter and sugars together, and to mix in the egg and extracts. | A whisk can be used if you’re mixing by hand, although it requires more effort. |
| Rubber Spatula | For folding ingredients together gently, and scraping down the sides of the bowl. | A large wooden spoon can serve as an alternative for mixing. |
| Wooden Spoon | To mix batter ingredients thoroughly and to incorporate various components. | A sturdy plastic spoon can be used as a budget-friendly option. |
| Baking Sheets (2-3) | For placing shaped cookie dough and baking the cookies evenly. | Use any flat, heat-resistant metal tray if baking sheets aren’t available. |
| Parchment Paper or Silicone Mats | To prevent sticking while baking and to help cookies bake evenly without burning. | Grease the baking sheets with a thin layer of oil or butter as a substitute. |
| Cookie Scoop or Spoon | For portioning dough into uniform cookie sizes for even baking. | Use a tablespoon to scoop and drop rounded amounts of dough instead. |
| Cooling Rack | To cool cookies quickly after baking, preventing sogginess. | Place cookies on a cutting board or any flat surface lined with paper towels instead. |
| Oven Thermometer | To ensure your oven is at the correct temperature, as some ovens can be inaccurate. | If unavailable, preheat your oven for an extra 5-10 minutes to approximate temperature. |
Cooking Steps
1. Prepare your workspace: Gather all ingredients and tools. Pre-measure 240 g (2 cups) of gluten-free flour blend, 4 g (1 teaspoon) of baking soda, 5 g (1 teaspoon) of ground ginger, 5 g (1 teaspoon) of ground cinnamon, and a pinch of salt. Measure 150 g (3/4 cup) of granulated sugar and 100 g (1/2 cup) of brown sugar, as well as 120 ml (1/2 cup) of melted butter, 60 ml (1/4 cup) of molasses, and 1 large egg.
2. Preheat the oven: Set the oven to 175 °C (350 °F) and adjust the rack to the middle position. Allow the oven to fully preheat, which should take about 10-15 minutes.
3. Combine the dry ingredients: In a large mixing bowl, whisk together the gluten-free flour, baking soda, ginger, cinnamon, and salt until evenly mixed; set aside.
4. Mix the wet ingredients: In a medium mixing bowl, use a stand mixer or hand mixer on medium speed to cream together the melted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
5. Incorporate the egg and molasses: Add the egg and molasses to the butter-sugar blend. Continue mixing on medium speed until fully incorporated, about 1 minute.
6. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. The dough should be thick and slightly sticky. Avoid overmixing.
7. Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm it up, which aids in shaping.
8. Prepare the baking sheets: Line 2-3 baking sheets with parchment paper or silicone baking mats, ensuring thorough coverage to prevent sticking.
9. Scoop the dough: Using a cookie scoop or a tablespoon, portion out rounded amounts of the dough (about 30 g or 2 tablespoons each) and place them on the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
10. Coat with sugar: Roll each dough ball in granulated sugar before placing them on the baking sheets. This gives the cookies their signature crinkle effect after baking.
11. Bake the cookies: Place the baking sheets in the preheated oven. Bake for 10-12 minutes, or until the edges are set and the tops are cracked but still soft.
The aroma should fill your kitchen, and the cookies should have a light golden color.
12. Cool the cookies: Once baked, remove the baking sheets from the oven. Allow the cookies to cool on the sheets for 5 minutes before transferring them to a cooling rack. This will prevent them from breaking apart while still warm.
13. Store or serve: Once cooled, enjoy the cookies immediately or store them in an airtight container at room temperature for up to one week.
Variations
- Chocolate Chip Ginger Crinkles: Add 120 g (1 cup) of dairy-free chocolate chips to the dough for a rich flavor contrast.
- Vegan Ginger Crinkles: Replace the egg with 60 ml (1/4 cup) of unsweetened applesauce and use coconut oil in place of butter for a fully plant-based treat.
- Coconut Ginger Crinkles: Incorporate 50 g (1/2 cup) of shredded coconut into the dough for a tropical twist and chewier texture.
- Spiced Pumpkin Ginger Crinkles: Mix in 120 g (1/2 cup) of pumpkin puree and reduce the molasses to 30 ml (2 tablespoons) for a seasonal fall cookie.
- Chai-Inspired Crinkles: Substitute the ground ginger and cinnamon with a chai spice mix (5 g / 1 teaspoon each) to enhance the warm flavors.
- Lemon Zest Ginger Crinkles: Add the zest of 1 lemon (about 5 g) to the dough for a bright, citrusy twist that balances the spice.
- Nutty Ginger Crinkles: Fold in 50 g (1/2 cup) of chopped walnuts or pecans for added crunch and flavor depth.
- Air-Fried Ginger Crinkles: Shape the dough into balls and air-fry at 160 °C (320 °F) for 8-10 minutes for a crispy exterior and chewy interior without using the oven.
Tips on plating and presentation
After trying out delicious variations of gluten-free ginger crinkle cookies, presenting them beautifully can take your baking to the next level.
I love using simple plating techniques like stacking cookies on a tiered stand or arranging them on a colorful plate.
For presentation tips, add a dusting of powdered sugar or garnish with fresh mint for a pop of color.
Enjoy the compliments!
What other dishes can I pair it with?
While enjoying my freshly baked gluten-free ginger crinkle cookies, I often think about what other dishes complement their warm, spiced flavors.
These cookies pair wonderfully with a scoop of rich vanilla ice cream or a slice of creamy pumpkin pie.
For delightful dessert combinations, consider serving them alongside a fruit salad or a rich chocolate mousse to balance the spices beautifully.
What drinks can I pair it with?
When savoring the warm flavors of my gluten-free ginger crinkle cookies, I often find myself considering what drinks can enhance this delightful experience.
For perfect cookie pairings, I recommend a cozy cup of spiced chai or a refreshing ginger tea.
If you prefer something cooler, try pairing them with a light apple cider.
These beverage suggestions truly elevate the cookie experience!
Frequently Asked Questions
Are These Cookies Suitable for People With Nut Allergies?
These cookies aren’t suitable for people with nut allergies since almond flour contains nuts. If you’re concerned, I suggest using alternative ingredients like oat flour or coconut flour to ensure a safe and delicious treat.
Can I Substitute Almond Flour With Another Gluten-Free Flour?
Absolutely! I often substitute almond flour with gluten-free flour blends. Just keep in mind, the texture might differ; gluten-free blends can make cookies softer or denser, but they’ll still taste delicious! Experimenting is fun!
How Should I Store Leftover Cookies?
I store leftover cookies in an airtight container to keep them fresh. If I want to maintain their softness, I add a slice of bread inside. These cookie storage tips really help preserve their delightful taste!
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! I use simple freezing techniques, like wrapping it tightly in plastic wrap before placing it in an airtight container. This way, it stays fresh for future baking adventures!
What’s the Shelf Life of Baked Ginger Crinkle Cookies?
I’ve found that baked ginger crinkle cookies have a shelf life of about a week at room temperature. To maintain cookie freshness, I usually store them in an airtight container. It really helps!