“I had a good ginger cookie in the past that I really enjoyed. This is my version of that cookie. The candied ginger gives the cookie a good zing! If you are new to candied ginger, make sure you get candied ginger, not ginger candy. They are very different and not interchangeable. I find Trader Joe’s to be a good source for reasonably priced candied ginger.” – Calla Ferre
Ginger Zingers (Gluten-Free)
Ingredients
- 3/4 Cup Butter Melted & Cooled
- 1/2 Cup Brown Sugar Packed
- 1/2 Cup Sugar
- 2 Large Eggs
- 2 Teaspoons Vanilla
- 2 3/4 Cup Almond Flour
- 1/2 Cup Cornstarch
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Kosher Salt
- 1 Teaspoon Ginger
- 1 Cup Candied Ginger Coarsely Chopped (See Note)
Instructions
- In a large bowl, whisk together melted butter and sugars until smooth. Add in eggs and vanilla and whisk until smooth and slightly thickened.
- In a medium bowl, whisk together almond flour, cornstarch, baking soda, salt and ginger. Fold almond mixture into butter mixture until just combined. Fold in candied ginger.
- For cookies that hold better shape when baked, chill dough for at least 30 minutes and up to 2 days.
- When ready to bake, preheat oven to 375 degrees. Line two baking sheets with parchment. With a medium cookie scoop, scoop balls of dough on prepared baking sheets. Bake until edges are golden and center is just set, about 10 to 12 minutes.
Notes
Do not chop the candied ginger too fine. After all you are after the zing! About the width of a chocolate chip is just about the right size, but adjust the size and amount of candied ginger to suit your taste.
2020 Adapted Recipe – Calla Ferre – Adapted from Gluten-Free Chocolate Chip Cookie recipe