Like the Cranberry Chocolate Biscotti in my last post, these Gluten-free Ginger Cookies also originated from Elana’s Pantry. I’ve been following her recipes for my Christmas baking for years. Over time I’ve made a few changes in this one.
I replace the shortening with butter. Although I don’t tolerate most dairy very well, I seem to be fine with butter.
While I think that coconut sugar is better for you, I often use organic raw sugar and just try not to use very much of it. Charlie prefers the taste of raw sugar over coconut sugar. I think that taste preferences have a lot to do with what you become accustomed to. I’ve been using raw sugar almost exclusively for decades. It’s what I grew up with. If you’re used to white sugar, raw sugar might require an adjustment for you.
I baked these Ginger Cookies for 7 minutes at 325F on the Convection Bake setting of my oven, which it automatically adjusted from 350F. See more about that here.