It is autumn, and everything ought to be ginger (and pumpkin, and peppermint). I’ve been wanting to experiment more with gluten-free desserts, and these cookies—adapted from my grandmother’s repertoire of delicious things—seemed like they might be more forgiving of the gluten swap, since they’re thinner and finer than many cookies.
I will share my (unquestionably thrilling) cookie-process with you here; while I do want to tweak the recipe some more, I was pleased with how they turned out!
These cookies are much more time-consuming to make than one might expect: since they’re so thin, it takes many batches to use up all the batter, and since the baking time is so brief, you must hover nearby like an anxious mother bird the whole time. However, once you get into the swing of it, it ain’t so bad. Read More