Gluten-Free Cookies in 5 Simple Steps
[If you’re new to the gluten-free diet, you probably have yet to try gluten-free baking. (Yes, we all know xanthan gum bears a rather intimidating name.) Fortunately, there’s a little wonder known as gluten-free cake mix that can do much of the work for you.
Anne Byrn, better known as The Cake Mix Doctor, discovered just how versatile gluten-free cake mix can be when she was creating recipes for her first gluten-free cookbook. We hope her story, and her simple 5-step recipe, will inspire you, too!]
While working on The Cake Mix Doctor Bakes Gluten-Free, I was making gingerbread out of a yellow gluten-free cake mix, adding apple cider, molasses, cocoa powder, ginger, nearly the kitchen sink! The taste of that gingerbread reminded me of my grandmother’s gingersnap cookies, and all of the sudden the most wonderful and nostalgic flashback came into my mind. I was 12 years old and in my grandmother’s kitchen snatching a cookie from the cooling rack.
So, I thought, could I turn this gingerbread recipe into a cookie? I grabbed a clean mixing bowl and wooden spoon, poured a fresh box of cake mix into the bowl and carefully added just one egg, vegetable shortening, molasses, ginger, and other spices. Dropped onto baking sheets, these cookies baked up crisp and spiced with ginger.
There is something unexpected and magical about rice flour and what it does to cookies. Rice flour makes it possible for you to turn a gluten-free cake mix into light, crisp cookies. And because it is flavorless, it is a blank canvas allowing big, bold flavors such as ginger to come through.
(From The Cake Mix Doctor Bakes Gluten-Free, by Anne Byrn)
Makes 2 dozen cookies.
Prep: 10 minutes
Chill: At least 2 hours
Bake: 9 to 11 minutes
Cool: 10 to 16 minutes
- ¼ cup molasses
- ¼ cup vegetable shortening
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 package (15 oz.) yellow gluten-free cake mix
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1/3 cup granulated sugar
- Place the molasses, vegetable shortening, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until just combined, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Add the egg. Increase the mixer to medium and beat until smooth, 30 seconds. Set the molasses mixture aside.
- Place the cake mix, ginger, cinnamon and cloves in a small bowl and stir to combine. Add the cake mix mixture to the molasses mixture, a little at a time, beating on low speed until everything is just combined, 30 to 45 seconds. Cover the bowl with plastic wrap and place the cookie dough in the refrigerator to chill for 2 hours or overnight.
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside 2 ungreased baking sheets.
- Place the sugar in a shallow bowl. Form the cookie dough into generous 1-inch balls. Roll the balls of dough in the sugar and arrange them on the baking sheets, about 4 inches apart.
- Place the baking sheets in the oven and bake the cookies until they are crisp around the edges, 9 to 11 minutes. Transfer the baking sheets to wire racks and let the cookies cool for 1 minute. Using a metal spatula, transfer the cookies to wire racks to cool completely, 10 to 15 minutes longer. Repeat with the remaining cookie dough, if any.