Let’s bake some cookies!
Last year, I learned that I’m terrible at cookies. I don’t bake much during the spring and summer, but I love fall and winter baking. I love baking bars, cakes, candy, pies. I have never tried many cookies until last year and it was colossal flop. So I’m trying again this year.
I think I got it right this time.
I have to use a gluten-free flour and I tried a new blend this year. This Bob’s Red Mill 1-1 flour is pretty good! It gives a lighter texture than my old standby. Making the batter was easy. Rolling in the sugar was the most time-consuming and that took maybe 8-10 minutes. These were light, flavorful, and easy.
Frosted Ginger Cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
- For icing- 1 cup powdered sugar +1 teaspoon ORANGE extract
- For cookies:
- 1 cup granulated sugar, plus 1/4 cup for rolling cookies
- 3/4 cup butter, at room temperature
- 1 egg
- 3 Tablespoons molasses
- 2 teaspoons orange extract
- 1 Tablespoon orange zest
- 2 cups Gluten-free flour, sifted
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon freshly ground nutmeg
- Preheat oven to 350°. In a large stand mixer bowl, cream 1 cup granulated sugar with butter until fully mixed and fluffy. Mix in egg, molasses, orange extract and zest for about 2 minutes.
- In a separate bowl, stir together flour, baking soda, and spices. Add to butter mixture and egg mixture. Mix on low for another minute until a well-formed batter is evident.
- Fill a plate or pie plate with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on parchment-lined cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.
- Make the icing: Stir together powdered sugar, 1 tbsp. water, and orange extract. Drizzle glaze over cookies.