I have a bit of a ginger addiction. It's certainly one of my favorite flavors, and when I went gluten free, ginger cookies were definitely at the top of my list for duplicating in gluten free form.
After playing around for a bit, I came up with these beauties. They are deliciously chewy, and have just the right amount of ginger kick...
Subtly Ginger Cookies (Gluten Free)
Makes: approx. 24 cookies
1 cup all purpose gluten free flour (I use Bob's Red Mill)
1 cup brown rice flour (I use Bob's Red Mill)
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
1/8 tsp salt
1/2 cup butter
1/2 cup coconut sugar (plus extra for rolling) (any granulated sugar will work)
1 egg, beaten
1/8 cup honey, 1/8 cup ginger syrup (I used Ginger People (you can use any combo of syrups/liquid sweeteners equaling 1/4 cup)
1/2 cup chopped crystallized ginger (plus extra for topping)
In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves & salt. Set aside.
In a separate mixing bowl, cream together the butter & sugar, and then mix in the egg, honey/syrup, and chopped crystallized ginger.
Stir the wet ingredients into the dry until well mixed, cover, and let firm up a bit in the fridge for about 1 hour.
Preheat oven to 375°F.
Using about 1 tbs of dough, roll out your cookie in your hands to form a ball, roll in your extra sugar & then press flat on a parchment lined cookie sheet.
Top each cookie with a portion of a chunk of your extra crystallized ginger (I used a quarter of a cube of ginger). Repeat with your remaining dough.
Bake for approx. 10-12 minutes, or until beginning to brown on edges, & then transfer to a cooling rack.