These gluten free spiced cookies are the exact same recipe as my Gluten Free Snickerdoodles, except I used Nutmeg, Ginger, and Clove and leave out the cinnamon. WHY, you may ask.
IMAGINE my surprise when I found out that I have a mild allergy to cinnamon.
WHO is allergic to cinnamon?
It really sucks that I get headaches when I walk into any store over the winter holidays. The allergy seems milder with real cinnamon, versus cinnamon oil, so on occasion I’ll take a chance and have some real apple cider.
Since this post can’t be about cinnamon, let’s do some fun facts about Nutmeg, Ginger, and Cloves.
Nutmeg is from a tropical evergreen tree that is native to The Maluku (Spice) Islands in Indonesia. The cover of the nutmeg seed is also used as the spice mace.
Ginger is a root that has stems that grow up to a meter in height. It’s used fresh, and dried + ground as a flavoring in many things. It’s been used for millennia for medicinal purposes, and is probably native to Southeast Asia.
And last, but definitely not least, cloves. They are also indigenous to the Maluku Islands. The clove tree is also an evergreen tree that grows to around 40 feet tall. Clove oil is commonly used as an analgesic for tooth pain, though studies are inconclusive whether clove actually has medicinal properties.
So, we’re back to the spice cookies of my dreams.
If you make some gluten free spiced cookies, tag me <3
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Gluten Free Spiced Cookies
- ¼ C. Granulated Sugar
- 1 Tbsp. Nutmeg
- 1 tsp Ground Ginger
- 1 tsp Ground Cloves
- Mix together flour, cream of tartar, salt and baking soda and set aside.
- In large mixing bowl, cream together butter, vanilla and sugar.
- Add eggs one at a time, and mix until batter is fluffy.
- Stir in flour mixture until combined well.
- Transfer to gallon zipper bag or cling film and chill for 30 minutes, if possible. Don’t exceed this, or you’ll have to wait a few minutes for the dough to loosen a bit.
- Combine coating ingredients in a dish and set aside.
- Preheat oven to 350
- LIne baking sheet with parchment or foil. If you’re using foil, LIGHTLY grease it.
- Using a rounded tablespoon, measure dough and roll into balls.
- Drop in coating mixture, and roll around to coat
- Place on baking sheet, about 2” apart
- Smash slightly
- Bake 12 minutes, or until just set. They really won’t get brown, and if they do they’re over baked.
- Let cool in the pan for 2-3 minutes until transferring them to a wire rack, or they’ll fall apart.