Soft and Chewy Gluten-Free Molasses Cookies
Ingredients
- 2 1/4 cups gluten-free flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 3/4 cup butter
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/4 cup molasses
- 1 egg
- 2 teaspoons vanilla
Preparation
Preheat the oven to 350°F.
Combine flour, baking soda, and spices in a bowl.
Beat butter and sugars together for 2 minutes.
Add molasses and beat until combined.
Add egg and vanilla, and mix until combined.
Scrape the sides and bottom of the bowl to ensure everything is incorporated.
Slowly mix in the flour mixture.
Refrigerate the dough for at least 1 hour or overnight. If refrigerated overnight, let it come to room temperature for 30 minutes before baking.
Form the dough into 1-inch balls and roll them in sugar.
Bake for approximately 11 minutes or until the edges are set.
If the cookies do not crack sufficiently, tap the baking sheet against the counter a few times.
Notes
This recipe creates chewy and soft gluten-free ginger snap cookies, ideal as an easy Thanksgiving dessert.
