Gluten-Free Ginger Molasses Cookies

Name: Gluten-Free Ginger Molasses Cookies
Total time: PT0D0H0M
Yield: makes 5 dozen
Ingredients: 1 lb. gluten-free flour; 2 1 ⁄ 4 tsp. baking soda; 1 1 ⁄ 4 tsp. ground cinnamon; 1 tsp. ground ginger; 1 tsp. kosher salt; 1 ⁄ 2 tsp. ground nutmeg; 20 tbsp. unsalted butter, softened; 2 ⁄ 3 cup sugar; 3 ⁄ 4 cup molasses; 2 tbsp. minced fresh ginger; 2 eggs; 4 oz. crystallized ginger, finely chopped; 1 ⁄ 2 cup turbinado sugar

Serves
makes 5 dozen

NOAH FECKS

This recipe, from Gluten Free Girl & The Chef blogger Shauna Ahern, appeared in our 2012 Cookie Advent Calendar. Shauna says: "Every year when my mother made her pillow-soft molasses cookies, I just sighed with happiness at the holidays. But by the time she was ready to hand over the baking, I could no longer eat gluten, and she couldn't find that recipe. So I fiddled and baked until I came up with these."

Ingredients

1 lb. gluten-free flour
2 ¹⁄₄ tsp. baking soda
1 ¹⁄₄ tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. kosher salt
¹⁄₂ tsp. ground nutmeg
20 tbsp. unsalted butter, softened
²⁄₃ cup sugar
³⁄₄ cup molasses
2 tbsp. minced fresh ginger
2 eggs
4 oz. crystallized ginger, finely chopped
¹⁄₂ cup turbinado sugar

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Instructions

Step 1

Whisk together flour, baking soda, cinnamon, ginger, salt, and nutmeg in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle, beat the butter and sugar together until pale and fluffy. Beat in molasses and ginger. Add eggs one at a time, beating well after each, until smooth. Add dry ingredients and beat until just combined; stir in crystallized ginger. Refrigerate dough at least 2 hours.

Step 2

Heat oven to 350°. Using a tablespoon, portion and roll dough into balls; roll each ball in turbinado sugar, and place 2" apart on parchment paper-lined baking sheets. Bake until crisp, about 12-14 minutes.

Whisk together flour, baking soda, cinnamon, ginger, salt, and nutmeg in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle, beat the butter and sugar together until pale and fluffy. Beat in molasses and ginger. Add eggs one at a time, beating well after each, until smooth. Add dry ingredients and beat until just combined; stir in crystallized ginger. Refrigerate dough at least 2 hours.
Heat oven to 350°. Using a tablespoon, portion and roll dough into balls; roll each ball in turbinado sugar, and place 2" apart on parchment paper-lined baking sheets. Bake until crisp, about 12-14 minutes.