Because a friend of mine loves ginger, I took Dorie Greenspan’s recipe for buttery jam cookies and doubled the amount of ground ginger. Just for good measure, I also added bits of crystallized ginger to it. The cookies turned out to have good structural integrity.
Jam Ginger Cookies
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Yield: 36 gluten-free cookies
- 1 cup gluten-free flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, at room temperature
- 1/3 cup sugar
- 1 large egg
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- 2 tablespoons jam of your choice (apricot, peach, marmalade…)
- 2 tablespoons crystallized ginger, cut into bits (optional)
- Position racks to divide oven into thirds. Preheat oven to 375ºF. Line two baking sheets with parchment paper or aluminum foil.
- Using a stand mixer fitted with a paddle attachment, or a hand mixer in a large bowl, beat butter on medium speed until creamy and smooth.
- Add sugar and beat for a minute.
- Add egg and beat for 2 minutes. The mixture will be satiny.
- Add milk and vanilla and beat just to combine. The mixture might look curdled at this point, but that’s okay. It will even out shortly.
- Reduce mixer speed to low, add jam, and beat for 1 minute.
- Still on low speed, beat in baking powder, ginger, and salt.
- Beat in flour on low speed. The dough will be very thick.
- Stir in crystallized ginger, if using.
- Spoon the dough by rounded teaspoons onto the baking sheets, leaving about 1 inch between cookies.
- Bake for 10-12 minutes, rotating the pans from top to bottom and front to back halfway through. The cookies will be only just firm, fairly pale, and browned around the edges.
- Remove baking sheets from oven and let cookies rest on them for 1 minute.
- Transfer cookies to wire racks to cool to room temperature.