These cookies are one of my favorites. Sweet and spicy, crunchy sugar on the outside, chewy on the inside. They are holiday cookies - once a year cookies - special cookies.
These are gluten free and they do gluten free well, but I grew up on wheat flour cookies and there are many good recipes out there for traditional wheat flour molasses cookies. Just make sure to go heavy handed on the molasses. Most recipes use a 1/4 cup. I use 1/2 cup and could even use more. I want good molasses flavor in my cookies.
- 3 1/2 cup gluten free flour
- 2 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon xanthan gum
- 1 1/3 cup real butter ( room temperature )
- 3/4 cup sugar
- 1/2 cup molasses
- 2 Tablespoons fresh grated ginger
- 2 large eggs
- 2 Tablespoons crystallized ginger
- sugar crystals to coat
In bowel, add all dry ingredients, except sugar. Blend well. In separate mixing bowl, creme butter & sugar. Add molasses and fresh ginger. Add one egg at a time mixing well in between. Add dry mixture - about a 1/4 of mixture at a time. Dice crystallized ginger into small pieces and fold gently into dough. Refrigerate dough over night.
Preheat oven to 350. Line baking sheet with parchment paper. Use tablespoon scoop and roll into ball and coat with sugar crystals. Place 3-4 inches apart on the baking sheet. They don't spread too much. Bake 10 -12 until cookies are crisp around the edges and the center is set but not crisp. Let cookies rest for a a couple minutes before moving to a cooling rack.
Yield: 2 1/2 dozen cookies
Hint: A couple of these added to a bowl of vanilla ice cream is the BEST! Trust me :))
Pin Me & save for later!