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Candied Ginger & Cranberry Cookies | Soft, yet crisp, cookies packed with sweet & spicy candied ginger pieces, tangy dried cranberries, and a just a hint of orange. Gluten free, dairy free. | eatsomethingdelicious.com

Candied Ginger & Cranberry Cookies

  • Author: Meagan Fikes
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 15 cookies
  • Method: baking

Description

Soft, yet crisp, cookies packed with sweet & spicy candied ginger pieces, tangy dried cranberries, and a just a hint of orange. Gluten free, dairy free.


Ingredients

  • 1 1/3 C Bob’s Red Mill Gluten Free 1 to 1 Baking Flour *see notes
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3/4 tsp ground ginger
  • 1/4 C candied (crystalized) ginger *see notes
  • 1/2 C coconut oil, softened
  • 3/4 C granulated white sugar, plus some extra for sprinkling on finished cookies
  • juice from 1/4 orange
  • zest from 1 orange
  • 1 large egg
  • 1/2 C dried cranberries

Instructions

  1. Preheat oven to 375ºF.
  2. Whisk together the gluten free flour, baking soda, salt, and ground ginger.
  3. Use kitchen shears to cut the candied ginger into very small pieces (I like mine somewhere between the size of a pea and a chocolate chip.) Drop these pieces into the flour mixture and as you go, occasionally stir to coat the sticky pieces in flour which will keep them from clumping together. Set aside.
  4. In a stand mixer with a paddle attachment, cream together the coconut oil and the sugar. Once that is combined, mix in the orange juice, orange zest, and egg.Candied Ginger & Cranberry Cookies | Soft, yet crisp, cookies packed with sweet & spicy candied ginger pieces, tangy dried cranberries, and a just a hint of orange. Gluten free, dairy free. | eatsomethingdelicious.com
  5. Slowly add the flour mixture while continuing to mix until well combined.
  6. Fold in the cranberries by hand, using a rubber spatula.Candied Ginger & Cranberry Cookies | Soft, yet crisp, cookies packed with sweet & spicy candied ginger pieces, tangy dried cranberries, and a just a hint of orange. Gluten free, dairy free. | eatsomethingdelicious.com
  7. Scoop out the dough onto a cookie sheet using a cookie scoop and leave a little room between each cookie so they can spread out. (They should only spread a little but if you use butter in place of coconut oil, they will spread out a lot.)
  8. Bake for 8-10 minutes then remove from oven. Allow the cookies to rest on the cookie sheet for a few minutes then move them to a cooling rack while they’re still warm.

Notes

I’ve tried this recipe with many types of “1 to 1” gluten free flours and some work, some don’t (cookies fall apart). I can’t remember all the brands that worked and which didn’t but Bob’s Red Mill was one that worked and also produced the best cookies. I recommend using that if you can.

Be sure to use candied/crystalized ginger and not ginger candies. I also don’t recommend the dry, hard crystalized ginger you’d find in a spice jar but rather the large chewy slices. I purchased Melissa’s crystalized ginger but you can also make your own.