GINGERBREAD PILLOW COOKIES // RECIPE //
sucks ☐ / passable ☐ / great ☐ / perfect ✓
wow. imagine a cookie so ~~~~~~~flUFFy!!!!!!1 but the outside has a lovely crunch! and there’s big sugar crystals in it!2 and it’s gingerbread, a kind of medium gingerbread, not super dark, but softer-tasting. and the cookies are so soft, and the crumb is so pillowy you feel like you’ve ascended into the clouds!
they even r. i. s. e!!!!!!!!!!!!!!!!!!!!!
a fluffy cookie! a pillow cookie!
this is that recipe!!! ← O.O [appropriate awe and shock]
It is a little time consuming since there are a lot of ingredients. But, since these cookies don’t roll out, they’re super easy to put together and don’t need a lot of counter space. they hold together very nicely, too!!!
[p.s. if you like cookies, this sugar cookie/peppermint cookie recipe is also great]
if you like these hectic recipes, you can now support the baker on ko-fi!
►OK HERE GOES
•dry ingredients•3
1/4 cp + 2 tbsp almond flour4
2 tbsp cornstarch5
1 cp chickpea flour6
1 cp sweet rice flour7
1/2 tsp xantham gum8
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp salt
•wet ingredients•
1/2 cp butter-flavored coconut oil, or butter9
shy 1/4 cp packed10 dark brown sugar
1/4 cp white sugar
shy 1/4 cp dark molasses11
2 eggs
•to top•
coarse sugar crystals. necessary & delicious!
mix up all the dry ingredients into a bowl. mix up all the wet ingredients into a bowl. put it all together, then knead a bit until nicely incorporated, it doesn’t take long & the dough feels beautiful! just a little sticky but so so fluffy under your hands, it’s already on it’s way to being a Best Cookie Ever
preheat your oven to 350
now roll the cookies into small balls in your hand and then toss12 them in your coarse sugar to coat them all over. THEY ARE EASY AND DO NOT NEED TO BE CHILLED. put on greased baking trays, and cook for about 8 minutes, or until done but still on the softer side.
enjoy while warm and fresh!!!!!!!!!!!!
***general disclaimer. check certification & ingredients, use your judgment. not everything I review is certified
so many gluten free baked goods are simply. not fluffy. so this is Really Very Cool to me
best & very necessary
just measure flours using a spoon into the cup measure, as that gives you more accurate measurements (than dipping the cup measure into the flour does), and don’t pack it down
this stops the cookies from being dry & adds a lovely niceness
do not sift this unless you want to die from choking on very tiny clouds of cornstarch
really important! helps it rise, sticks together well, a great flour for baking (tends to be dry IF you use it only on its own)
NOT RICE FLOUR!!!!! SWEET RICE FLOUR IS A DIFFERENT TYPE OF RICE AND A COMPLETELY DIFFERENT TYPE OF FLOUR! u can’t substitute regular rice flour. don’t do it
helps it stick together, important for uncrumbly texture. but if you don’t have it, it will probably still work, it will just fall apart more
could use just regular oil too. but maybe a bit less of it in that case
like, mediumly-packed, not turned into a brick
what is helpful here is to coat your measuring cup in oil before you pour in the molasses. this will save you heartache and many tears
not too vigorously unless you actually want these cookies to ascend into the clouds.