140 N Main, Bountiful, UT 84010 
801-677-7878
When it comes to cookies I like them soft and squooshy not hard and crunchy. What do you prefer?
Most gingerbread cookie recipes lean toward a hard and crunchy texture, so I was on a mission to make a soft, and perfectly gingery cookie and to make it better I drizzled it with melted white chocolate.
PrintSoft GF Gingerbread Cookies
- Prep Time: 10
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 1x
Ingredients
3/4 cup butter, softened
1 cup sugar
1 egg
1/3 cup molasses
2 1/4 cups gluten-free flour (I like Bob’s Red Mill GF Baking Flour)
2 tsp. baking soda
1/2 tsp. salt
1–2 tsp. dried ginger
3/4 cup white chocolate chips (I like Lily’s)
1 tsp. coconut oil
Instructions
Preheat oven to 350 F
In a bowl cream the butter and sugar with a hand mixer until light and fluffy.
Add the egg and the molasses and mix until incorporated.
Add gluten-free flour, baking soda, salt, and ginger. Mix until a soft dough forms.
Scoop into 24 balls (I use a medium cookie scoop) and place on a parchment lined cookie sheet.
Bake for 8-10 minutes. Allow cookies to cool for 10 minutes, then transfer to a cooling rack to cool completely.
Notes
Making your own Double Boiler:
Use a small or medium-sized pot and a heatproof metal or glass bowl that can sit just inside it.
Bring an inch or two of water to a simmer inside the pot. Place the bowl with your white chocolate chips inside the pot. You want it to fit snugly without touching the water (if it dips into the water, it will get too hot).
Allow chocolate to slowly melt as you stir occasionally. Be careful when removing the bowl from the pot, it will be hot.
