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Irresistibly Soft & Chewy Gluten-Free Ginger Cookies with White Chocolate Drizzle

Overhead view of soft, chewy gluten-free ginger cookies drizzled and dipped in white chocolate

As the holiday season draws near, the air fills with the delightful scent of spices and baked goods, making every moment feel a little more magical. Are you the type who embraces a grand, marathon baking session, or do you prefer to savor the joy by spreading your baking adventures across several days? For me, it’s definitely the latter. I cherish every moment of holiday baking, from selecting the perfect recipes to cranking up the festive tunes and watching the twinkle lights glow. There’s nothing quite like filling my home with the warm, inviting aromas of fresh-baked cookies and seasonal treats.

One of my most cherished holiday traditions, inherited from my mother, involves her legendary soft ginger cookies, always adorned with a delicate white chocolate dip. These cookies were not just a treat; they were a neighborhood sensation, always earning rave reviews and looking stunning on holiday goody plates. Today, I’m thrilled to keep that tradition alive, but with a special twist: a perfectly adapted gluten-free version of these beloved holiday ginger cookies.

Prepare yourself for the ultimate soft and chewy gluten-free ginger cookies! This recipe, a carefully refined adaptation of my mom’s original, has quickly become a family favorite. Each cookie boasts a beautiful, crackly exterior, generously coated in sugar for that extra sparkle and crunch. Infused with a symphony of warm spices, they are then either gracefully drizzled or elegantly dipped in white chocolate, elevating them to a truly show-stopping dessert. These aren’t just cookies; they’re an experience, designed to bring joy and warmth to your holiday celebrations, making them the perfect centerpiece for any festive gathering or a cozy night in.

If you’re searching for a gluten-free cookie that offers both nostalgic charm and irresistible flavor, these soft and chewy ginger cookies are calling your name. Let’s dive into the essential ingredients you’ll need to create this holiday masterpiece.

Essential Ingredients for Perfect Gluten-Free Ginger Cookies

Crafting these exceptional gluten-free ginger cookies requires a careful selection of ingredients, each playing a crucial role in achieving that perfect soft, chewy texture and rich, spicy flavor. Here’s a detailed look at what you’ll need and why:

Gluten-Free Measure-For-Measure Flour: The foundation of our dry ingredients is a high-quality gluten-free flour blend. We consistently achieve outstanding results with King Arthur Baking Measure-For-Measure Gluten-Free Flour. Its consistent performance in cookies, cakes, and muffins makes it our top recommendation. When choosing a blend, ensure it explicitly states “measure-for-measure” or “1:1” and contains xanthan gum, which is vital for binding and structure in gluten-free baking. Without it, your cookies may be too crumbly.
Baking Soda: Don’t be surprised by the amount of baking soda in this recipe; it’s essential! It serves a dual purpose: promoting the cookie’s spread for a desirable flatter shape and contributing to that iconic crackly, sparkling surface that makes these ginger cookies so visually appealing and texturally satisfying.
A Harmonious Blend of Warm Spices and a Touch of Salt: The heart of any great ginger cookie lies in its spice profile. We combine ground ginger for its signature warmth, cinnamon for a sweet, woody note, and a hint of salt to perfectly balance and enhance all the flavors. As these cookies bake, these fragrant spices will fill your kitchen with an intoxicating aroma, instantly evoking the spirit of the holidays. For an extra layer of depth, a small pinch of ground cloves can be added, intensifying the festive taste.
Softened Butter: While my mother traditionally used oil in her ginger cookies, our extensive recipe testing revealed a clear winner: softened butter. Butter imparts an incomparable richness and depth of flavor, as well as a superior texture that oil simply cannot replicate. Ensure your butter is truly softened (not melted!) to cream properly with the sugars.
Brown Sugar & White Granulated Sugar: Another key modification from the original recipe is the thoughtful combination of both brown and granulated sugar. The brown sugar is the secret behind the delightful chewiness of these ginger cookies. Its higher moisture content and presence of molasses (molasses is a byproduct of sugar refining, more concentrated in brown sugar) contribute significantly to a soft, moist interior. The granulated sugar, on the other hand, aids in the crisp crackle of the cookie’s exterior, creating a wonderful textural contrast.
Egg: A single egg acts as a crucial binder, holding all the ingredients together, and also contributes to the cookie’s slight puff and tender crumb. Ensure your egg is at room temperature for optimal emulsification with the butter and sugar mixture.
Molasses: This ingredient is non-negotiable for authentic ginger cookies! Molasses provides that distinct, deep, slightly smoky sweetness that defines classic ginger cookie flavor. It’s a potent ingredient, so a little goes a long way in adding complexity and a beautiful dark hue.
Vanilla Extract: Here’s a little secret ingredient that sets these cookies apart! Many traditional ginger cookie recipes omit vanilla, but I’ve found that a good quality vanilla extract beautifully mellows the robust flavors of the molasses and spices. It adds a subtle sweetness and a lovely aromatic balance, making the overall flavor profile more rounded and irresistibly delicious.
Coarse Turbinado Sugar + White Chocolate or Vanilla Almond Bark: These are your finishing touches. Coarse turbinado sugar is used for rolling the dough, providing a fantastic sparkle and a satisfying crunchy crust. For decoration, you’ll choose between high-quality white chocolate or convenient vanilla almond bark to create those elegant dips or drizzles.

Almond Bark vs. White Chocolate: Which is Best for Your Ginger Cookies?

When it comes to decorating your soft and chewy gluten-free ginger cookies, a key decision is whether to use almond bark or white chocolate. Both offer a beautiful finish, but they have distinct characteristics that might influence your choice.

Almond Bark Pros & Cons

PROS: Almond Bark, also known as vanilla candy coating, is incredibly user-friendly. It’s significantly less temperamental than true chocolate, making it ideal for beginners or those who prefer a fuss-free decorating experience. It melts smoothly, sets quickly to a firm finish, and has a neutral vanilla flavor that complements almost any cookie. You can reheat it multiple times without worrying about it seizing or changing in texture, and it’s generally more affordable.
CONS: The primary drawback is that almond bark is not real chocolate. If you’re a connoisseur of fine white chocolate and appreciate its complex flavor notes, almond bark’s simpler vanilla profile might not satisfy. It’s often perceived as less “fancy” than gourmet white chocolate.

White Chocolate Pros & Cons

PROS: High-quality white chocolate offers a rich, more pronounced cocoa butter flavor compared to candy coating, along with a luxuriously creamy texture and appearance. It lends a touch of elegance and sophistication to your finished cookies, making them feel truly special.
CONS: Working with white chocolate can be a bit more challenging. It’s crucial to find a good-quality brand that melts smoothly without seizing. White chocolate is also more susceptible to overheating, which can cause it to become clumpy or streaky. It takes longer to set than almond bark, and reheating it too many times can degrade its quality. Additionally, it tends to be more expensive and its creamier color might not offer as stark a contrast on the cookies compared to the brighter white of almond bark.

Ultimately, the choice is yours, based on your preference and comfort level. However, if I had to choose, I often lean towards vanilla almond bark for dipping or drizzling these chewy ginger cookies. Its ease of use and consistent results make holiday baking a breeze!

How To Bake Unforgettable Gluten-Free Ginger Cookies, Step-By-Step

For precise ingredient measurements and a comprehensive recipe, please refer to the recipe card conveniently located below.

Making these soft and chewy gluten-free ginger cookies is a delightful process, and following these steps will ensure perfect results every time. Remember, patience, especially with chilling the dough, is key!

Combine Dry Ingredients: In a medium-sized bowl, whisk together your gluten-free measure-for-measure flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Make sure these are thoroughly combined to ensure even flavor distribution throughout the cookies. Set this bowl aside.
Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, beat the softened butter with both brown sugar and granulated white sugar. Cream these ingredients together on medium speed for about 2 minutes. The mixture should become light, fluffy, and visibly creamy, indicating that air has been incorporated, which contributes to the cookies’ texture.
Incorporate Wet Ingredients: Add the room-temperature egg to the creamed butter and sugar mixture, beating until fully incorporated. Scrape down the sides of the bowl as needed. Next, add the molasses, mixing until no streaks remain. Finally, stir in the vanilla extract, beating just until combined. Incorporating each wet ingredient fully before adding the next ensures a smooth, emulsified dough.
Gradually Add Dry Mixture: With the mixer on low speed, add half of the dry ingredient mixture to the wet ingredients. Mix until just partially combined – don’t overmix.
Complete Dry Ingredient Addition: Add the remaining half of the dry ingredients and continue mixing on low speed until just combined. The dough will be quite thick and sticky at this stage, which is perfectly normal for a chewy ginger cookie dough. Avoid overmixing, as this can lead to tough cookies.
Chill the Dough (Crucial Step!): Transfer the sticky cookie dough to an airtight container, cover it, and refrigerate for a minimum of 2 hours, or up to 24 hours. This chilling period is absolutely critical for gluten-free cookies; it allows the flour to fully hydrate, prevents excessive spreading during baking, and deepens the incredible ginger flavor. Do not skip or rush this step for the best results!
Prepare for Baking: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking and easy cleanup.
Prepare Coarse Sugar: Pour about 1/2 cup of coarse turbinado sugar (or regular granulated sugar if turbinado isn’t available) into a small, shallow bowl. This will be used for rolling the cookie dough balls.
Scoop and Roll: Using a medium cookie scoop (about 1.5-2 tablespoons), scoop out even portions of the chilled dough. Roll each portion between your palms to form a uniform ball. Then, gently roll each dough ball in the coarse sugar, coating it completely. The sugar creates a beautiful crackly crust and adds sparkle.
Bake to Perfection: Place 6-8 cookie dough balls on each prepared baking sheet, leaving ample space between them to allow for spreading. Bake for 8-10 minutes. The cookies are ready when the edges appear lightly golden and set, but the centers still look slightly soft and underdone. This indicates a chewy interior.
Shape While Warm (Optional): For perfectly round cookies, immediately after removing them from the oven, use a large circular cookie cutter (slightly larger than your cookies) and gently “coax” the warm cookies into perfect circles by swirling the cutter around each cookie. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from breaking.
Cool Completely Before Decorating: Repeat the baking process with the remaining dough, alternating baking sheets. It’s essential that the cookies cool completely on a wire rack before you attempt any dipping or drizzling with white chocolate to prevent the chocolate from melting or sliding off.

Front view of soft, chewy gluten-free ginger cookies drizzled and dipped in white chocolate

Elevating Your Ginger Cookies: Dipping or Drizzling with White Chocolate

Once your soft and chewy gluten-free ginger cookies are perfectly baked and cooled, it’s time to add that stunning white chocolate finish. Whether you choose to dip or drizzle, these techniques will make your cookies even more irresistible.

How to Dip Gluten-Free Ginger Cookies in White Chocolate

Melt the Chocolate: Place your white chocolate chips or chopped vanilla almond bark into a microwave-safe bowl. For best results and to prevent scorching, microwave in short 20-30 second increments, stirring well after each interval. Ideally, use a lower power setting on your microwave. Continue until the chocolate is almost completely melted, with just a few small, visible lumps remaining.
Achieve Smoothness: Remove the bowl from the microwave and continue stirring vigorously. The residual heat trapped in the bowl will gently melt the remaining chocolate lumps, resulting in a perfectly smooth, glossy, and fluid chocolate coating. Avoid the temptation to over-microwave.
Set Up Your Dipping Station: Prepare your workspace by setting up a station with the melted white chocolate, your completely cooled ginger cookies, and a cooling rack placed over a sheet of parchment paper or a baking sheet lined with parchment. The parchment will catch any drips, making cleanup a breeze.
Dip with Precision: Working with one cookie at a time, hold it by the undecorated side and dip half of the cookie into the melted white chocolate. Focus on covering the top side of the cookie evenly. Gently lift the cookie, allowing any excess chocolate to drip back into the bowl. This step is crucial to prevent a “foot” – a puddle of hardened chocolate – from forming under your cookie as it sets.
Set and Store: Carefully place the dipped cookies onto the prepared cooling rack or parchment-lined baking sheet. Allow them to set completely at room temperature, which can take an hour or two. To speed up this process, you can carefully transfer the cookies to the refrigerator for about 15-20 minutes. Once set, they are ready to be served or stored.

dipping gluten free ginger cookies in white chocolate and drizzling cookies with white chocolate

How to Drizzle Gluten-Free Ginger Cookies with White Chocolate

Melt the Chocolate: Just like with dipping, place white chocolate chips or chopped vanilla almond bark in a microwave-safe bowl. Melt in 20-30 second bursts, stirring after each, until the chocolate is mostly melted with just a few small pieces remaining.
Achieve a Smooth Drizzle Consistency: Remove from the microwave and continue stirring until the residual heat creates a perfectly smooth and glossy liquid. For drizzling, you want the chocolate to be fluid enough to fall in fine lines but not so thin that it’s watery. If it’s too thick, add a tiny bit of neutral oil (like coconut oil or vegetable oil) a quarter teaspoon at a time, stirring well.
Prepare Your Drizzling Area: Arrange your completely cooled ginger cookies on a cooling rack set over a sheet of parchment paper. Alternatively, place them directly on a baking sheet lined with parchment paper. This setup will efficiently catch any stray drizzles and make cleanup effortless.
Drizzle with Flair: Dip a small spoonula (a rounded spatula), a regular spoon, or even a fork into the melted chocolate. Hold it about 6-8 inches above the cookies and move your hand back and forth in a smooth, sweeping motion over the cookies, allowing the melted chocolate to elegantly drip off and create appealing patterns. Don’t overthink the design; the beauty often lies in the imperfect, artistic flow of the chocolate!
Allow to Set: Let the drizzled cookies sit at room temperature until the white chocolate has fully hardened, typically an hour or two. For a quicker set, you can refrigerate the cookies for about 15-20 minutes. Once firm, they are ready to be admired, shared, and enjoyed!

Expert Tips for Crafting the Best Gluten-Free Ginger Cookies

Achieving bakery-quality gluten-free ginger cookies is easier than you think with a few insider tips. Pay attention to these details for truly outstanding results that are soft, chewy, and perfectly spiced:

DO NOT SKIP THE CHILL TIME! I cannot stress this enough – chilling the cookie dough is absolutely paramount for successful gluten-free ginger cookies! This step is CRUCIAL for several reasons: it allows the gluten-free flour to fully absorb the liquids, which prevents the cookies from spreading too much and becoming thin and crispy. Instead, you’ll achieve that desirable thick, chewy texture. Furthermore, chilling allows the flavors of the spices and molasses to meld and deepen, resulting in a far more flavorful cookie. Skipping this step will compromise both the texture and taste, so please make time for at least 2 hours of refrigeration.

A Clever Trick for Handling Sticky Molasses: Molasses is famously sticky and can be a hassle to measure accurately. To prevent it from clinging stubbornly to your measuring cup, give the cup a quick mist with 100% non-stick cooking spray before pouring in the molasses. This simple trick helps the molasses slide out effortlessly. For any stubborn remnants, a small mini spatula or rubber scraper works wonders.

Embrace Coarse Sugar for Rolling: For an exceptional presentation and a delightful textural contrast, I highly recommend using coarse sugar (often labeled as Turbinado, raw sugar, or Sugar in the Raw) for rolling your ginger cookie dough. Its larger, sparkling crystals create a stunning, crackly crust that is incredibly satisfying with every bite. The visual appeal alone makes this a worthwhile upgrade from regular granulated sugar.

Beginner? Opt for Almond Bark! If you’re new to dipping or drizzling cookies, or simply prefer a foolproof method, almond bark, or vanilla candy coating, is your best friend. It melts beautifully, sets quickly, and is much less prone to seizing than white chocolate. This makes it a fantastic, stress-free choice, especially during busy holiday baking. Plus, many kids (and adults!) love its straightforward vanilla flavor.

Achieve Picture-Perfect Round Cookies with This Simple Trick! For ginger cookies that look professionally baked, try this clever cookie cutter trick. Immediately after taking the hot cookies out of the oven, use a round cookie cutter that is slightly larger than your baked cookies. Place the cutter around a cookie and gently swirl it in a circular motion. This easy technique coaxes the warm edges of the cookie into a perfectly round shape. It’s a game-changer for uniform, beautiful cookies!

Don’t Overbake for Chewy Results: Remember, for soft and chewy ginger cookies, it’s better to slightly underbake than overbake. The cookies should still look a little soft in the center when you pull them from the oven. They will continue to set as they cool on the hot baking sheet, ensuring a wonderfully tender interior.

Room Temperature Ingredients are Key: Just like with many baking recipes, ensure your butter and egg are at room temperature. This allows them to emulsify properly, creating a smoother dough and a more consistent cookie texture.

Frequently Asked Questions & Troubleshooting for Gluten-Free Ginger Cookies

Let’s address some common questions and provide additional insights to ensure your gluten-free ginger cookies are nothing short of perfect:

Do You Use Regular Molasses or Blackstrap Molasses For Ginger Cookies? For the best flavor and sweetness balance in ginger cookies, always reach for regular (also known as light or dark) molasses. This type is a byproduct of the sugar refining process and offers a sweeter, milder, and more balanced molasses flavor. Blackstrap molasses, on the other hand, is the darkest and least sweet variety, resulting from multiple refining steps. While it’s rich in minerals, its intensely robust and slightly bitter flavor is generally too strong for ginger cookies and can overpower the other spices, unless specifically accounted for in a recipe.

Can I Freeze Gluten-Free Ginger Cookies? Absolutely! These ginger cookies are excellent candidates for freezing, either baked or as raw dough. Freezing baked cookies is a convenient way to get ahead on your holiday baking. For detailed guidance on both methods, including tips for freezing the dough and baking from frozen, consult our comprehensive How To Freeze Cookie Dough post. This will ensure your cookies retain their delicious flavor and texture even after freezing.

Can I Make Gluten-Free Ginger Cookies In Advance? Yes, these cookies are fantastic for advance preparation, making them a perfect choice for busy holiday schedules. You have several options: you can prepare and freeze the cookie dough balls, ready to bake whenever a craving strikes or guests arrive. Alternatively, you can bake the cookies completely and then freeze them, either plain or decorated. When stored properly in an airtight container, frozen ginger cookies will maintain their quality and deliciousness for up to 6-8 weeks.

What Kinds Of White Chocolate Are Good For Drizzling? When selecting white chocolate for drizzling or dipping, quality makes a difference. I highly recommend using reputable brands like Guittard white chocolate chips or Ghirardelli white chocolate chips or their vanilla baking discs. These brands are known for their smooth melting properties and excellent flavor. You can often find both Guittard and Ghirardelli products at major grocery stores or specialty baking shops in the US.

My Cookies Spread Too Much. What Went Wrong? The most common culprits are insufficient chilling time for the dough, using butter that’s too warm or melted, or measuring your flour inaccurately (too little flour). Ensure your butter is softened but still cool to the touch, and strictly adhere to the dough chilling time.

Can I Adjust the Spice Level? Absolutely! This recipe provides a well-balanced spice profile, but you can always customize it. For a milder cookie, slightly reduce the ground ginger and cinnamon. For an extra spicy kick, increase the ginger or add a tiny pinch of black pepper or cayenne, which enhances the ginger’s heat.

How Should I Store Leftover Cookies? Store completely cooled, undecorated, or decorated cookies in an airtight container at room temperature for 2-3 days to maintain their softness. For longer storage, freeze them as described above.

More Delicious Gluten-Free Holiday Cookies To Try

Gluten-Free Peanut Butter Blossoms

Gluten-Free Snowball Cookies

Gluten-Free Hot Chocolate Cookies

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Leave a star rating below when you try our Gluten-Free Ginger Cookie recipe! We can’t wait to hear how it goes. Happy baking!

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Soft & Chewy Gluten-Free Ginger Cookies

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Author: Sweets And Thank You
Total Time: 2 hours 55 minutes
Yield: 2 dozen cookies
Diet: Gluten Free

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Description

These gorgeous soft ginger cookies taste even better than they look. Try them drizzled or dipped in white chocolate for an extra pretty finish!

Ingredients

For The Dry Ingredients:

2 1/4 cup (270 g.) gluten-free measure-for-measure flour (we prefer King Arthur)
2 teaspoons baking soda
1 1/2 Tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt

For The Wet Ingredients:

3/4 cup (1 1/2 sticks, g) softened butter
1/2 cup brown sugar
1/2 cup sugar
1/4 cup molasses (regular NOT blackstrap)
1 egg, room temperature
1 teaspoon vanilla extract

To Bake & Decorate:

1/2 cup coarse sugar (Turbinado) or white sugar
Optional: 6-8 oz. vanilla almond bark (candy coating) or white chocolate, for drizzling or dipping

Instructions

To Make The Gluten-Free Ginger Cookies:

In a medium bowl, combine the dry ingredients. Add flour, baking soda, ginger, cinnamon, cloves, and salt to the bowl. Whisk to combine and set aside.
In a stand mixer or large mixing bowl with a hand mixer, beat the softened butter, brown sugar, and sugar for 2 minutes until smooth and creamy.
Add egg, molasses, and vanilla, beating to incorporate each fully before adding the next. (Beat the egg all the way in, then beat the molasses in, then the vanilla)
Scrape down the edges of the mixer and add half of the dry ingredients.
Mix until the dry ingredients are partly incorporated, then add the second half of the dry ingredients and mix until just combined. (The dough will be thick and sticky at this point)
Transfer the dough to a container, cover, and refrigerate at least 2 hours up to 24 hours before baking.
When you’re ready to bake, preheat the oven to 350 degrees F. and line two baking sheets with parchment paper.
Set out a bowl of coarse turbinado sugar for rolling the dough.
Use a medium cookie scoop to scoop the dough into even portions. Roll each ball of dough into a uniform shape, then gently roll in the coarse sugar to coat. Place 6 cookie dough balls on a baking sheet and bake 8-10 minutes or until the edges look golden and set and the centers look slightly underdone.
If desired, you can use a large circular cookie cutter to coax the cookies into perfect circles while they are hot from the oven. Let the cookies cool 5 minutes on the baking sheet before transferring to a cooling rack to continue cooling.
Repeat with remaining dough, cooking 1 batch of 6 cookies at a time, alternating baking sheets, until all the cookies are baked and cooled.

To Drizzle With Chocolate:

Add white chocolate chips or chopped vanilla almond bark to a microwave safe bowl,
Microwave in 20-30 second increments (ideally on low power) stirring in between each, until the chocolate is almost completely melted with just a few small bumps of chocolate left.
Remove from the microwave and continue stirring, allowing the residual heat in the bowl to melt the chocolate the rest of the way until it’s all smooth and glossy.
Place the cookies on a cooling rack over a piece of parchment (or place the cookies on a baking sheet lined with parchment) and drizzle the cookies a few at a time. Dip a small spoonula (rounded spatula) or fork into the melted chocolate and move back and forth as smoothly as possible over the cookies, allowing the melted chocolate to drip off the spatula/fork and onto the cookies. (Don’t fuss too much about the design!)
Allow the cookies to set completely before serving or storing. You can refrigerate them to set the chocolate more quickly.

To Dip In White Chocolate:

Add white chocolate chips or chopped vanilla almond bark to a microwave safe bowl,
Microwave in 20-30 second increments (ideally on low power) stirring in between each, until the chocolate is almost completely melted with just a few small bumps of chocolate left.
Remove from the microwave and continue stirring, allowing the residual heat in the bowl to melt the chocolate the rest of the way until it’s all smooth and glossy.
Set up a station with the melted chocolate, cookies, and a cooling rack set over a piece of parchment or a baking sheet lined with parchment to place the dipped ginger cookies onto.
Working one cookie at a time, dip half the cookie into the melted chocolate (focus on the top side). Allow the extra chocolate to drip off to avoid a “foot” (puddle of chocolate under your cookie as it sets).
Transfer dipped cookies to the cooling rack or baking sheet and allow them to set completely before serving or storing. (You can put them in the refrigerator to speed up this process)
Store cooled, set cookies in an airtight container at room temperature 2-3 days, or in the freezer up to 6 weeks.

Notes

We highly recommend King Arthur Flour Measure-For-Measure Gluten-Free Flour for these cookies. If you use another blend (like Bob’s Red Mill), be sure it contains xanthan gum or the cookies will not turn out properly. Do not substitute coconut flour, oat flour, or almond flour in this recipe.

Prep Time: 20 minutes
Chill Time: 2 hours
Cook Time: 35 minutes
Category: Cookies
Method: Baking
Cuisine: American