Ginger-Lace Cookies

(Gluten-Free)

These ginger-lace cookies were inspired by one of my favorite store-bought gluten-free cookies and and an oatmeal-lace chocolate chip cookie recipe that was shared with me. They are wonderfully delicate and crispy but not delicate on flavor. The strong zing of the ginger is such a nice balance with the sweetness.

I get ginger flavor into these cookies in two ways. There are chunks of crystallized ginger with fresh grated ginger in the batter. I prefer fresh ginger over powdered. The best way to to grate ginger is with a microplane which is essentially a super fine grater. If you haven’t worked with fresh ginger before, check out this post and video for step-by-step instructions on How to Use Fresh Ginger.

Gluten-Free Flour Blends

I have used several different gluten-free flour blends for these gluten-free ginger-lace cookies and they all worked well. My custom blend of sorghum, millet and brown rice flours with some starches is my favorite. If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on diy gluten-free flour blends.

The key to the crispy, lacy texture of these cookies is that there is just a small amount of flour. When you measure the flour, rather than scooping the measuring cup into the flour, use a fork to transfer it to the measuring cup. I know, use a fork for flour? Yes, this will assure that there is just the right amount.

Panning Ginger-Lace Cookies

These ginger-lace cookies are thin and delicate. They work best when baked on a heavy weight cookie sheet that retains heat, lined with parchment paper. To be sure that the cookies spread and become lacy, scoop or spoon the dough onto the lined cookie sheet and press down gently on top to flatten the dome. And don’t be tempted to use too much dough. The cookies will spread quite a bit so don’t crowd the pan. I keep it to 8 per pan and lay them out like this.

Baking the Cookies

Rotate the pan 180 after 5 or 6 minutes to assure even baking. In the last few minutes they will spread and become lacy. Be patient with these cookies. Depending on the heat of your oven, they may bake slowly or more quickly, so keep a close eye on them once they start to brown. Once you get used to how these cookies work in your oven, it will be easier. When done, they should be a dark golden brown around the edges.

Cooling the Lace Cookies

The cookies will be extremely delicate straight out of the oven, so cool them on the pan for five minutes, then transfer them to a wire rack to cool completely. Cooling them on a rack will allow them to get that nice crispy crunch.

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Ginger-Lace Cookies

Yield: 42 3" cookies

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

These ginger-lace cookies are crispy, zingy and melt in your mouth like toffee.

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Ingredients

• 5 Tbsps gluten-free flour blend (without xanthan gum or leavening agents)
• 1 ½ c gluten-free, old-fashioned rolled oats
• 1/8 tsp baking soda
• 1/8 tsp xanthan gum
• ½ tsp salt
• 8 Tbsps (1 stick) unsalted butter, very soft
• ½ c granulated sugar
• ½ c brown sugar
• 1/2 egg
• 2 tsps vanilla extract
• 1 Tbsp water
• 1 tsp grated fresh ginger (grated on a microplane)
• 3/4 cup diced crystallized ginger (dice to the size of a chocolate chip)

Instructions

1. Preheat the oven to 350° and line baking sheets with parchment paper.
2. Measure the flour by using a fork to transfer the flour into the measuring cup.
3. Combine the flour, oats, baking soda, xanthan gum and salt in a mixing bowl.
4. In a large mixing bowl (or bowl of your stand mixer) cream the soft butter with the sugars. Add the vanilla, egg, water and fresh ginger and stir. To see how to handle fresh ginger, check out this post on How to Use Fresh Ginger.
5. Add the dry ingredients and start on slow speed. As the dry ingredients moisten, increase the speed to high and beat for 2 minutes. Stir in the crystallized ginger.
6. Use 2 spoons or a scoop to drop about 1½ Tbsps. dough per cookie. Press gently down to flatten the cookie mounds.
7. Bake 12-15 minutes or until dark golden brown around the edges. Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.

Notes

Flour Blend

To mix up your own basic gluten-free flour blend: combine:

2 c brown rice flour

2/3 c potato starch

1/3 cup tapioca starch

King Arthur Gluten-Free All Purpose flour is a great ready-made gluten-free flour blend.

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