Growing up, my sister and I would go shopping with mom over the holidays. We’d always stop to get coffee or hot chocolate and if there was a molasses cookie in the case, it was automatic for her to add one (sometimes two) to the order. They’ve been her favorite, for as long as I can remember.
Since she’s not 100% at the moment, I was determined to make a gluten-free version of her favorite cookie. It took me a few tries, but finally nailed it. I usually make my own gluten-free flour blend, but this all the craziness in our life, I just wanted something quick and easy. I tried Cup 4 Cup (sold at Williams-Sonoma) and totally fell in love. For someone just starting out in gluten-free, I’d definitely recommend this until you’re comfortable blending your own flour. It’s a little pricey, but definitely worth it. And BTW, no one is paying me to say this.
We usually ask mom if she’d like anything after her dinner, and usually there’s this look that either means chocolate, a cookie or a milkshake. Not only do these treats make her so happy, but she needs fattening up. After you’d give her one of these molasses cookies, she’d give you a look as if I’m the greatest person on earth. So much happiness in a cookie.
ps. if you skimp on the butter, they wont be soft. I tried. Trust me.
Soft Molasses Cookies, Gluten-free
makes about 24
- 2 1/3 cup gluten-free flour – found best results with Cup4Cup
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, room temperature
- 3/4 cup brown sugar, packed
- 1 egg
- 1/3 cup dark molasses
- 1/3 cup white sugar for rolling
In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt. Set aside
In the bowl of your stand mixer, beat the butter and sugar on medium-high for 2 minutes. Stop to scape off the side. On a lower speed add the egg and dark molasses. Scape the sides and make sure everything is well combined. Carefully add 1/2 cup of flour mixture at a time. Mix until well combined.
Cover bowl with plastic wrap (or wrap in the plastic) and place in the fridge for about 30 minutes.
Preheat oven to 375 degrees. Spay your baking sheet with non-stick or use a Silpat mat.
Using your hands, roll about 1 tablespoon of cookie dough into a ball. Roll it in the sugar and place on the baking sheet, about 1 1/2-inch apart.
Bake for 6-8 minutes or until there’s just a little browning. Careful not to over bake, unless you want crispy cookies.
Store in an airtight container. Good for about 2 weeks.
December 17 2013