Ginger Pecan Cookies
Loaded with candied ginger and powdered ginger, these gluten-free Ginger Pecan Cookies are a cinch to whip up and can be made ahead and stored until you need to whip these up for Christmas cookie exchange parties and holiday get-togethers!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 + 1/2 cup Pecans
- 1 1/2 cups gluten free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 sticks salted butter
- 1 cup brown sugar
- 1/2 cup refined sugar
- 2 eggs
- 3/4 tsp ginger
- 1/4 tsp cardamom
- 5-6 pieces candied ginger
Instructions
- 1
Add 1 1/2 cups of the pecans to a blender and pulse until resembling a flour-like consistency. Don't over blend, as this would leave them to become pecan "butter" - when done, set aside.
- 2
Cream butter and sugar in a bowl using an electric mixer.
- 3
Then add in the eggs one at a time, blending, so all ingredients are well incorporated between each egg.
- 4
Add the gluten-free flour, baking soda, baking powder, ginger, cardamom, and ground pecans to a bowl and mix well.
- 5
Then add the dry ingredients into the bowl with the wet ingredients, a little at a time, and mix, so all ingredients are well incorporated.
- 6
Cut the candied ginger into tiny pieces and add those as well as the 1/2 cup of pecan pieces to the dough and mix with a spoon.
- 7
If freezing the dough, then vacuum seal and save the dough until needed. However, if you plan on enjoying these Ginger Pecan cookies soon, then chill the dough for at least a couple of hours.
- 8
Then, preheat oven to 325. Line a baking tray with parchment paper. Break of tablespoonfuls of chilled dough, roll into rough pieces and bake for 10–12 minutes at 325 degrees.