Recipes and Cooking Gluten-Free Giant Ginger Cookies We've used a 1/4 cup of cookie dough for each of these giant, molasses-infused cookies. If you prefer smaller cookies, there's instructions for mini gluten-free ginger cookies, too. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 30, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 35 mins Bake Time: 12 mins Total Time: 35 mins Servings: 24 Yield: 24 cookies Jump to Nutrition Facts Ingredients 4 ½ cup Gluten-Free Flour Mix 4 teaspoon ground ginger 2 teaspoon baking soda 1 ½ teaspoon ground cinnamon 1 teaspoon ground cloves ¼ teaspoon salt 1 ½ cup shortening 2 cup granulated sugar 2 eggs ½ cup molasses ¾ cup coarse sugar or granulated sugar Gluten-Free Flour Mix 3 cup white rice flour 3 cup potato starch 2 cup sorghum flour 4 teaspoon xanthan gum Directions Preheat oven to 350°F. In a medium bowl stir together the first six ingredients (through salt). In a large bowl beat shortening with a mixer on medium 30 seconds. Gradually beat in 2 cups granulated sugar until combined, scraping bowl as needed. Beat in eggs and molasses. Beat in flour mixture. Using a 1/4-cup measure or scoop, shape dough into 2-inch balls. Roll balls in coarse sugar to coat. Place 2 1/2 inches apart on ungreased cookie sheets. Bake about 12 minutes or until bottoms are light brown and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Remove; cool on a wire rack. Gluten-Free Flour Mix In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months. Mini Ginger Cookies Prepare as directed, except shape dough into 3/4-inch balls. Roll balls in 1 to 1 1/4 cups coarse sugar to coat. Place 1 inch apart on ungreased cookie sheets. Bake 5 to 7 minutes. Cool on cookie sheets 1 minute. Remove; cool on a wire rack. Makes about 160 cookies.PER COOKIE 52 cal., 2 g fat (1 g sat. fat), 2 mg chol., 22 mg sodium, 8 g carb., 0 g fiber, 5 g sugars, 0 g pro. Tip Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes. Rate it Print Nutrition Facts (per serving) 336 Calories 14g Fat 53g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 336 % Daily Value * Total Fat 14g 18% Saturated Fat 3g 15% Cholesterol 16mg 5% Sodium 147mg 6% Total Carbohydrate 53g 19% Total Sugars 28g Protein 2g Vitamin C 0.1mg 0% Calcium 21mg 2% Iron 0.7mg 4% Potassium 136mg 3% Fatty acids, total trans 2g Folate, total 3.9mcg Vitamin B-12 0mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.