Gluten Free Double Chocolate Ginger Crinkle Cookies Recipes

DOUBLE CHOCOLATE CRINKLE COOKIES

Steps:

• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined and then beat in the chocolate chips. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball very lightly in granulated sugar, then generously in the confectioners' sugar. Place 3 inches apart on the baking sheets.
• Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren't really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
• Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
• Cookies stay fresh covered at room temperature for up to 1 week.

GLUTEN-FREE CHOCOLATE CRINKLE COOKIE

Steps:

• In a medium bowl, combine flour, cocoa powder, baking powder and Kosher salt. Whisk ingredients together and set aside.
• In a bowl attached to your standing mixer (with paddle attachment), combine granulated sugar and oil. Beat on medium-high speed for about one minute, then add vanilla extract and eggs and continue mixing on a low speed for another 30 seconds.
• Gradually add dry ingredients into the wet ingredients and mix on low until well combined, about one minute.
• Scrape the batter from the bowl and place it in a piece of plastic wrap. Wrap the dough tightly and refrigerate for at least two hours or overnight. The dough must be chilled first or else it will be very difficult to work with.
• Preheat oven to 350 degrees. Prepare a baking sheet with a piece of parchment paper or silicone baking mat.
• Roll the dough into about 30 cookies - about 1" to 1.5" balls. Use went hands to help you handle the dough and prevent it from sticking to your hands.
• Next, roll each ball in powdered sugar, then place each cookie on your baking sheet about one to 1.5" apart. The cookies won't spread too much. Do NOT flatten balls.
• Bake for 10-11 minutes. Remove from oven and allow cookies to cool 5 minutes before transferring to a wire rack for cooling.
• Serve immediately or store in a sealed container for 3-4 days.

GINGER CRINKLES

Steps:

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, baking soda, ginger, cinnamon, salt and cloves; gradually beat into creamed mixture. Refrigerate, covered, until firm, about 1 hour., Preheat oven to 350°. Place remaining 1/2 cup sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets. , Bake until set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

GLUTEN FREE CHOCOLATE CRINKLE COOKIES

Steps:

• Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

GLUTEN-FREE DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
• Using a melon-baller or tablespoon, scoop the dough onto the prepared baking sheets, spacing them 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 7 minutes. The cookies will be crispy on the edges and soft in the center.
• Let the cookies stand on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days.

GLUTEN-FREE DOUBLE-CHOCOLATE GINGER CRINKLE COOKIES

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the cookies: In a small bowl, whisk together the cocoa, baking soda, cinnamon, ground ginger, salt, chopped chocolate and 1/4 cup candied ginger with 1 1/2 cups gluten-free flour blend.
• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat together the oil and sugar with an electric mixer on medium speed until the sugar is dissolved. Add the eggs and molasses; mix until combined. With the motor running, gradually add in the flour mixture and mix until combined.
• Place some sugar in a small bowl. Using a 1 1/2-inch ice cream scoop, drop balls of dough into the sugar; toss to coat and place on the prepared baking sheets. Bake until puffed and cracked on the tops, about 15 minutes. Place on wire racks and let cool completely.
• Dip the cookies into the melted white chocolate and decorate with candied ginger. Place on parchment paper until completely set.

GINGER CRINKLES

Steps:

• Mix oil and sugar thoroughly with electric mixer. Add egg and mix well. Pour in molasses. Sift and add dry ingredients until incorporated.
• Roll teaspoonful of dough into ball, drop into sugar to coat.
• Place on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes.