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 them. Whip up a batch of these for your holiday cookie exchange parties and holiday get-togethers or afternoon tea.

I simply love to munch on a couple of these cookies with a hot cup of coffee. They have such a delightful taste as they are packed with aromatic and warming spices and candied ginger!

These Ginger Pecan Cookies are loosely based on these Chocolate Peppermint Cherry Cookies, only I replaced the all-purpose flour with a mixture of gluten-free flour and pecan flour. Yes – pecan flour! Much like almond flour! Anyhoot, I made the pecan flour by grinding up pecans in my blender. Ginger and candied ginger gave these cookies a nice little zing.

What are the ingredients needed to make these cookies?

You need the following 11 ingredients to make these Ginger Pecan Cookies:

1. Pecans
2. Gluten-free flour
3. Baking powder
4. Baking soda
5. Salted butter
6. Brown sugar
7. White sugar
8. Eggs
9. Powdered ginger
10. Powdered cardamom
11. Candied ginger

Yesterday I popped into a Kohl’s store and was pleasantly surprised to find all their Christmas decorations out. Now, you might subscribe to the notion that holiday decor should follow a seasonal pattern. Christmas decorations should follow Thanksgiving ones, which in turn should follow Halloween…

But, Christmas is my all-time favorite holiday, and early decorations and displays are just a reminder to me that I need to start menu and cookie planning soon!

And, what I mean by cookie planning is that these Ginger Pecan Cookies can be made ahead. Yes – you can make the dough for these cookies a month or 2 weeks in advance. As long as the dough is sealed and stored well, these cookies will be just as fresh after a month as if you made the dough the night before.

Over the holidays, I plan on adding more vacuum-sealed cookie dough packages to the freezer to keep this package of gluten-free Pecan Ginger Cookies company.

Then when holiday parties and Christmas cookie exchanges come around, all I need to do is pop these bags out of the freezer, open them up, cut the dough, and bake, and BOOM, fresh cookies!

Ginger Pecan Cookies

5 from 3 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 30 cookies

Author: Shashi

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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!

Ingredients

• 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

• 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.
• Cream butter and sugar in a bowl using an electric mixer.
• Then add in the eggs one at a time, blending, so all ingredients are well incorporated between each egg.
• Add the gluten-free flour, baking soda, baking powder, ginger, cardamom, and ground pecans to a bowl and mix well.
• 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.
• 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.
• 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.
• 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.

Notes

•When you plan on using the frozen dough, make sure to remove it from the freezer and place in the refrigerator for at least 6 hours. Then, break off spoonfuls and bake at 325 for 10-12 minutes on a parchment lined baking tray.

Nutrition

Serving: 1cookie | Calories: 196kcal | Carbohydrates: 14.7g | Protein: 2.5g | Fiber: 2g | Sugar: 8.7g

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