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Frontier Co-Op Ginger Root Ground -- 1.52 oz

Frontier Co-Op Ginger Root Ground
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Frontier Co-Op Ginger Root Ground -- 1.52 oz

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Frontier Co-op: Ethically Sourced Spices Available at Vitacost

Frontier Co-Op Ginger Root Ground Description

  • Kosher
  • Non-GMO Project Verified
  • Aromatic & Biting
  • Non-Irradiated

The rich, spicy-hot flavor of ginger is an essential ingredient in traditional favorites like gingerbread and gingersnaps, as well as many Oriental recipes. Use it to make fish or tofu marinades, or dipping sauces for egg rolls.



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Cocoa Gingerbread Cookies (Gluten-Free)

Crinkly, crackly and deeply spiced, these gingerbread cookies gain rich color and nuanced flavor from molasses and a hint of cocoa. Add cinnamon, nutmeg and ginger for what may be the most flavorful gingerbread cookies you’ve ever tasted! Chill the dough first and the cookies will puff up and deflate in the oven, leaving behind the perfect chewy and crackled exterior. Cocoa Gingerbread Cookie Recipe

Cocoa Gingerbread Cookies (Gluten-Free)


  • 1 cup cane sugar (divided)
  • ¾ cup brown sugar (packed)
  • ½ cup unsalted butter (room temperature)
  • ½ cup dark molasses
  • 1 egg


  • 2-½ cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • ¼ cup cocoa powder
  • 1 Tbsp. ground ginger
  • 2 tsp. Bob’s Red Mill Baking Powder
  • 1-½ tsp. ground cinnamon
  • 1 tsp. Bob's Red Mill Baking Soda
  • ¼ tsp. ground nutmeg
  • ¼ tsp. kosher salt
  1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  2. In large bowl, cream together butter, ¾ cup cane sugar and brown sugar until lightened in color, about 2 minutes. Beat in egg and molasses.
  3. In separate bowl, whisk together all dry ingredients.
  4. Add dry ingredients to butter mixture and mix until fully incorporated. Refrigerate at least 30 minutes, until dough is firm and scoopable.
  5. Spread ¼ cup cane sugar across plate.
  6. Using cookie scoop, portion dough into 1½ tablespoon balls and roll in sugar. Place on baking sheet and bake 12-14 minutes. (Note: Cookies will puff and crackle.)
  7. Cool on baking sheet 3 minutes before transferring to wire rack to cool completely.

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