My good friend Corrine makes the most delicious molasses ginger cookies. She offered some to me last week, 1 day into my Gluten Free (GF) experiment. I had to decline. But, it did motivate me to seek out a great gluten-free molasses ginger cookie that has the flavor and texture like hers but is gluten-free.
Gluten Free Molasses Ginger Cookie
Makes 4-5 dozen cookies
4 cups Amy’s Gluten-Free Flour Blend
1 teaspoon xantham gum
1 1/2 teaspoons baking soda
1/2 tsp salt
4 teaspoons ground ginger
2 teaspoon cinnamon
2 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, or butter substitute for dairy-free (I like Earth Balance soy-free sticks)
1/4 cup vegetable shortening
1 cup organic white sugar
1 cup brown sugar
1/2 cup molasses
2 teaspoons apple cider vinegar
About 1 cup or less of crystallized ginger, chopped
1/2 to 1/4 cup white sugar for rolling
1. Preheat the oven to 325°F.
2. Mix the flour mix, xanthan gum, baking soda, salt and spices together in one bowl.
3. In a stand up mixer, beat the softened butter and sugar until it just comes together, being careful not to overmix.
4. Add the eggs, one at a time, then molasses, then apple cider vinegar to the creamed butter and sugar.
5. Slowly, stir in the combined dry ingredients until the mixture is just blended, then add the ginger.
6. Roll the dough into small balls (about one inch). Roll in sugar and then place on a greased cookie sheet or a silpat mat with a cookie sheet.
7. Bake the cookies for 14-16 minutes, depending on your oven.