Soft GF Gingerbread Cookies



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

12 tsp. dried ginger

3/4 cup white chocolate chips (I like Lily’s

1 tsp. coconut oil


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.

While the cookies are cooling, melt white chocolate in a double boiler* Remove from heat and stir in the coconut oil until melted.
Place the cooling rack with the cookies on the baking sheet to catch any chocolate drips. With a spoon drizzle white chocolate all over the cookies in a horizontal, then a verticle pattern (or any pattern you desire).
Place in the fridge to quick set the chocolate drizzle then serve.


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.