Gluten Free Ginger Molasses Cookies

Whenever I think of Christmas cookies, gluten free ginger molasses cookies come to my mind first. My gluten free Ginger Molasses Cookies are perfectly spicy and not overly sweet. These cookies are easy to make, and are soft and chewy. While these cookies smell just like Christmas, they can be baked any time during the winter season, and are the perfect cookie for dunking into coffee or hot chocolate.

WHY THESE COOKIES ARE THE PERFECT WINTER COOKIE

I’ve got a wonderfully magical winter cookie recipe. Gluten Free Ginger Molasses Cookies are packed with brown sugar, spices and everything that makes it the most special winter cookie. Also, how could you not love the delicious smell these cookies will put throughout your house this holiday season.

I cannot tell you much I love baking in general, especially this time of year. For this reason, my weekends are filled with baking quick breads, cookies, cakes and all that is sweet.

Today, I’m here to share with you my soft and chewy gluten free ginger molasses cookies. These take less than 20 minutes to make, and bake in less than 12 minutes. To make these cookies extra special, they are rolled in turbinado sugar. Yum Yum. Besides, what could be better than that?

For one thing, this cookie recipe only takes one large mixing bowl and a stand mixer. In addition, you do need a couple spices for this, but adding these baking spice staples are a must. You’ll certainly find so many recipes that you can use these spices with.

TOOLS NEEDED FOR BAKING COOKIES

To make my gluten free ginger molasses cookies you will need a few tools. To start, having a couple good high quality cookie sheets is a must. Secondly, lining your cookies with a good silpat mat helps the cookies not stick and provide easy clean up. Thirdly, having a good stand mixer is an investment but will pay for itself over time, especially if you do a lot of baking.

ARE YOU READY FOR FALL BAKING?

If you’re like me and bake a ton in the Fall and Wintertime- it’s always a good idea to make sure you have all the spices you’ll need, and that they aren’t expired. You also want to make sure you have a fresh container of molasses because it can be used for so many recipes during the Fall and Winter.

A couple of my favorite Fall and Winter recipes are my Gluten Free Cream Cheese Filled Pumpkin Bread, my Gluten Free Cranberry Orange Bread and my Gluten Free Kale Salad with Apple Cider Dressing.

WHAT ARE GINGERBREAD COOKIES?

Ginger Molasses cookies are cookies with brown sugar, ginger, spices and molasses. They tend to be soft and flavorful, with the perfect amount of warm spices.

WHAT IS MOLASSES?.

Molasses is a thick dark syrup that is used as a sweetener. This syrup can vary in color depending on the type of molasses you purchase, and where it’s made. Molasses can be used for both sweet and savory dishes.

To make molasses, sugar cane or sugar beets are crushed and the juice is extracted. That juice is then boiled down to form sugar crystals. Molasses comes about after the sugar has been removed from the juice. This product is usually repeated multiple times. That means that because of that, you can have a couple different varieties of molasses.

SHOULD I USE SULPHURED OR UNSULPHURED MOLASSES?

Sulphured molasses means that it has been treated with sulphur dioxide as a preservative. Sulphur is also added so that it has a more mature can taste. Unfortunately, this process can leave the molasses with a strong chemical flavor and no one wants that.

Most grocery store brands these days carry the unsulphured molasses. I always recommend buying one that is sulphur free so that you can avoid preservatives.

WHAT IS DARK MOLASSES?

Dark molasses comes from an additional boiling, and is darker, thicker and less sweet. Dark molasses is ideal for gingerbread cookies and gingerbread cakes. It can have a very strong flavor so you do need to be careful when baking with it.

Blackstrap molasses can be quite intense and because of that, I don’t usually bake with it.

WHY DOES THE DOUGH NEED TO CHILL?

The dough is sticky once all the ingredients are beaten together. It absolutely needs to be chilled for for at least 1 hour, but preferrably 2-3 hours. Whereas, you can always make the day before and chill overnight. Just make sure the dough is covered really well with saran warp.

For one thing, you really want firm cookie dough so the cookies hold their shape when they bake. The dough is also much easier to work with. Make sure you cover the top of the dough with saran wrap.

HOW CAN I KEEP THESE COOKIES CHEWY?

To keep the cookies soft and chewy, store them in an airtight container. Not only will they stay chewy, they will also last longer and stay fresher in an airtight container.

HOW CAN I MAKE THESE COOKIES CRISP?

To make my cookies crisp, leave out the baking soda. The main difference between soft and crispy ginger cookies has to do with the leavening agents.

WHY ARE MY GINGER COOKIES FLAT?

There are a couple reasons why your cookies could be flat. Make sure you cream your butter and sugar until its very well combined. Creaming adds air and structure to the cookie dough batter. You can always refrigerate the unbaked dough balls for about 10 minutes before baking to prevent spreading.

INGREDIENTS FOR GLUTEN FREE GINGER MOLASSES COOKIES-

• 2 Cups Gluten Free Cup 4 Cup Flour
• 2 Tsp Ground Ginger
• 1/4 Tsp Ground Clove
• 1/2 Tsp Cinnamon
• 1/4 Tsp Ground Allspice
• 1/4 Cup Unsalted Butter
• 1/2 Cup Light Brown Sugar
• 1/2 Cup Granulated Sugar
• 1/4 Unsulphured Molasses
• 1 Large Egg
• 1 Tsp Vanilla Extract
• 2 Tsp Baking Soda
• 1/2 Cup Vegetable Shortening
• 1/2 Tsp Salt
• 1/4 Cup Turbinado Sugar to roll the cookies in

INSTRUCTIONS HOW TO MAKE GLUTEN FREE GINGER MOLASSES COOKIES

• Preheat oven to 350 degrees F.
• In a medium bowl, whisk together the flour, baking soda, spices and salt.
• Add the shortening, butter, the brown and granulated sugars to a bowl of a stand mixer fitted with a paddle attachment.
• Beat on medium speed until light and fluffy about 3-4 minutes.
• Add the molasses and egg and beat until well combined.
• With the mixer on low, start adding the flour by a couple scoopfuls at a time. Do this until all your flour is incorporated into the dough.
• Roll the dough into a ball by hand and loosely cover with saran wrap.
• Put in the fridge for at least one hour before scooping the cookie batter onto the cookie sheet.
• Put the turbiando sugar in a bowl to mix the rolled cookie balls in.
• Line a cookie sheet with parchment paper or a silpat mat.
• Using a cookie scoop, roll out 1 tablespoon each into balls.
• After each ball has been shaped, roll in the turbinado sugar till the cookie is nice and coated.
• If the cookies are not cracking, you can remove from the oven and gently bang on counter a couple times. This will help the warm cookies crack.
• Bake for 8-11 minutes. The edges should feel slightly firm with a soft center. They will continue to cook as they cool. Do not over-bake the cookies.
• Cookies will stay fresh covered for 3-5 days in an airtight container.

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