Flourless Ginger Cookies
This recipe is featured in my recent NPR story on flourless holiday baking , but I thought I’d pass it along here, too, as it’s so very good. The brown rice makes for a tender, melting foil to the sharp bite of ginger, and a dusting of raw sugar finishes off this classic holiday treat. Note: I like a lot of ginger, so have included a large amount in the ingredients list. You may reduce if you like your cookies less spicey.
Makes 2 dozen cookies
2 1/4 cups brown rice flour
1 1/2 teaspoons dried cinnamon
1/2 teaspoon dried cloves
3 tablespoons dried ginger
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, at room temperature
1 cup dark brown sugar
1 large egg
1/4 cup unsulfured molasses
1/2 cup raw sugar (optional)
Place brown rice flour in a medium-size bowl and add cinnamon, cloves, ginger, baking soda and salt. Whisk to combine.
In a large bowl, cream the butter and sugar in a separate bowl until fluffy, then beat in egg and molasses. Fold in rice mixture and combine well. Refrigerate dough about 2 hours.
Heat oven to 375 degrees. Remove dough from refrigerator and scoop out teaspoons of dough. Form teaspoon-size balls and roll in raw sugar, if using.
Place on parchment-lined cookie sheets and flatten with a fork. Bake 8 to 10 minutes, until lightly browned. Remove from oven and cool on a rack.