Ginger Cookies

Ingredients for Cookies

  • 100g unsalted butter, melted

  • 50g ultra fine sugar

  • 100g light brown sugar

  • 2 Tbsp. molasses (unsulphured)

  • 1 large egg

  • ½ tsp. vanilla extract

  • ¼ tsp. baking powder

  • 175g gluten free flour blend (I used Bob’s Red Mill 1:1)

  • 1 Tbsp. ground ginger

  • ½ tsp. ground black pepper

  • ¼ tsp. ground nutmeg

  • ¼ tsp. ground cloves

  • ¼ tsp. ground cardamom

  • 75g turbinado sugar, to coat

Lemon Marscapone:

  • 175g Mascarpone

  • 85g Lemon Curd


Directions:

 Place melted butter, sugars, molasses, egg and vanilla in a large bowl and mix with an electric mixer/stand mixer until smooth and combined.

In a seperate bowl, mix together the remaining ingredients except the turbinado sugar.  Add the dry ingredients and mix until a very sticky dough is formed.  Cover with plastic wrap and chill for at least 4 hours.

Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.  Roll the chilled cookie dough into tablespoon size balls, then roll in the turbinado sugar.  Place on lined baking sheets, leaving a 2 inch space between cookies.

Lemon Mascarpone: 

Beat together the mascarpone and lemon curd until smooth and creamy. The cream can be piped/spread between two cookies or on the side.

Servings 12-15 Cookies

Notes:

I baked the cookies after 4 hours of chilling and the cookies spread to about 3 inches and were crispy.

I made a second batch of cookies after the dough was chilled for 4 days.  Those cookies spread to 2 inches and were softer in the middle with a crispy edge.


Adapted from BBC Goodfood


nothyme