Chewy Gluten Free Ginger Cookies

Ingredients

• 1/2 cup palm shortening
• 4 Tablespoons butter, room temperature
• 1 1/4 cup coconut sugar
• 1/3 cup molasses
• 3 Tablespoons fresh grated or microplaned ginger
• 1 egg
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 teaspoons cayenne pepper (optional)
• 2 1/4 cups gluten free flour blend (see note)
• 1/2 cup raw turbinado sugar, for rolling

Instructions

1. 1

   Beat the palm shortening and butter together in...: Beat the palm shortening and butter together in the bowl of a stand mixer or in a large mixing bowl with an electric mixer. Add the coconut sugar and beat well until the mixture lightens in color, about 2-3 minutes.

2. 2

   Add the fresh ginger, molasses, and egg and...: Add the fresh ginger, molasses, and egg and beat until just combined. Add spices, baking soda, salt, and 2 cups of flour. Mix on low until combined. If the dough looks especially wet and sticky, add the extra 1/4 cup of flour. It should be sticky, but not wet or goopy.

3. 3

   Transfer dough to the refrigerator and chill for...: Transfer dough to the refrigerator and chill for at least 30 min and up to 24 hours.

4. 4

   When you're ready to bake, preheat your oven...: When you're ready to bake, preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper.

5. 5

   If you're rolling the dough in raw sugar,...: If you're rolling the dough in raw sugar, put the sugar in a bowl. Form balls about the same size as a golf ball or two scoops from a small cookie scoop. Roll each dough ball in the raw sugar and place on the parchment.

6. 6

   Space out the dough balls 3 inches apart...: Space out the dough balls 3 inches apart because they'll spread and create large cookies. I wouldn't put more than 5 on a cookie sheet.

7. 7

   Bake for 9 minutes until the edges are...: Bake for 9 minutes until the edges are slightly golden and the middles are a little on the soft side. I like to hit the pan hard on the counter after taking them out of the oven so they fall quickly and create ripples on the edges.

8. 8

   Let them cool for several minutes before transferring...: Let them cool for several minutes before transferring to a wire cooling rack to cool completely. Taste and texture is best when they've completely cooled off or even the next day. They'll soften after they've been stored in an airtight container for a few hours.

9. 9

   Melt 1 1/2 cups of dark or white...: Melt 1 1/2 cups of dark or white chocolate chips or melts in a small bowl in 20-second increments in the microwave, stirring after each one.

10. 10

    Use a fork to drizzle some chocolate over...: Use a fork to drizzle some chocolate over the cookies or dip them halfway into the chocolate.

11. 11

    Lay them on a parchment lined baking sheet...: Lay them on a parchment lined baking sheet to set (chilling helps this go more quickly). Add some holiday sprinkles while the chocolate is stil wet if you prefer.

12. 12

    If you use white chocolate, I recomment using...: If you use white chocolate, I recomment using chocolate melts, almond bark, ghirardelli, or guittard white chocolate chips. I've used Lily's white chocolate chips successfully, too, if you're looking to reduce the amount of sugar even further.