Gluten-free Ginger Cranberry Cookies

That's ginger, as in candied ginger. Lots of chunks of sugar ginger, chopped up and incorporated in the dough, and sprinkled on top. If you like candied ginger, you'll like these cookies. Personally, I'm not a huge fan of ginger cookies, but the rest of my world seems to be, so I thought it would be fun to make them. I based the recipe on my Basic Gluten-free Cookie recipe, with just a few modifications to give them a totally different flavor.

After making the dough, I scooped it onto a cookie sheet (I used a medium size scoop) and pressed them gently into circles, about 2" diameter.

They baked up into a nice looking cookie - thick, soft, and chewy. Be sure to adjust the amount of chopped ginger you add based on how strong you want the ginger flavor.

Gluten-free Ginger Cranberry Cookies


  • 1 cup Unsalted Butter, slightly softened
  • 3/4 cup Brown Sugar
  • 1/3 cup White Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • 1 cup Sorghum Flour
  • 1 cup Brown Rice flour
  • 1/2 cup Tapioca Starch/Flour
  • 1/2 cup Potato Starch
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 1/2 tsp Xanthan Gum
  • 1/2 tsp Salt
  • 3/4 cup Flaked Coconut, unsweetened
  • 2 - 4 Tbs Coarsely Chopped Candied Ginger (I used 4), plus extra
  • 1/2 cup Dried Cranberries, plus extra

Preheat oven to 325F degrees.
  1. Mix the flours, baking soda, baking powder, salt, and xanthan gum together with a whisk and set aside.
  2. Using an electric mixer beat the butter until soft, and add the sugars, blending well.
  3. Add the eggs, one at a time, incorporating each well.
  4. Add the vanilla and blend.
  5. Add the dry ingredients until just blended
  6. Add the coconut, ginger, and cranberries and mix until just blended, about 10 seconds.
  7. Spoon a full tablespoon of dough (or use scoop) and press into a 2" circle (about 1/4" thick).
  8. Sprinkle additional chopped ginger on top of each cookie, to taste. Chop and sprinkle extra dried cranberries on top of each cookie.
  9. Bake approximately 17 minutes (top of cookies won't brown much)
  10. Let cookies cool on cookie sheet for about 5 minutes before moving to cooling rack.

Makes 3 to 4 dozen cookies, depending on size.

My friends liked them. Maybe your friends will like them too!

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