Directions: |
Directions:Make the Dough.
Whisk together gluten-free flour, baking soda, ginger, cinnamon, and salt in a medium bowl. Set aside.This evenly distributes the spices and baking soda through out the flour. Beat together the butter, brown sugar, and molasses on medium-high speed in the bowl of a stand mixer or with a handheld mixer in a large bowl until thick, about one minute. Stop the mixer. Scrape down the bottom and sides of the bowl. Turn mixer to medium-low, add the egg. Beat until combined. Stop mixer. Scrape the bottom and sides of the bowl. Add the whisked dry ingredients. Mix on low speed until a dough forms. One last time, scrape the bowl with a rubber spatula. Mix any dry flour into the dough with the spatula.
Cover bowl and chill for at least 2 hours or overnight.
Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
Roll the dough into balls, about one tablespoon each. Roll dough into sugar topping, if desired. Place dough balls on the prepared baking sheet, about 2 inches apart. Top with piece of cherry if desired.
Bake until the cookies are set and slightly cracked, about 15 minutes.
Remove pan from the oven and let cookies cool on the pan for 4 to 5 minutes. Transfer cookies to a wire rack and cool completely.
Store in a sealed container for up to 4 days. Or freeze for up to 3 months. |
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Notes: |
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Notes: Good detailed instructions for these cookies can be found at https://glutenfreebaking.com/soft-gluten-free-molasses-cookie-recipe/
2 1/4 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour weighs 333 grams
Using blackstrap molasses results in a strong sulfured flavor. Best to use lighter cooking molasses
Chilling the dough is important as it does two things: it chills the butter, which can warm up during mixing (warm dough = cookies that spread), and it allows the flour to hydrate. Sometimes gluten-free flour can be gritty. Resting the dough allows the flours and starches to absorb the liquid in the recipe. Basically, that plumps the flours and starches, reducing the gritty texture and thickening the dough.
Baking the cookies on a parchment-lined baking sheet (especially if your baking sheet is dark in colour) about an inch or so apart. The cookies spread a little during baking, so you don’t want to put them right on top of each other on the pan. Bake until the cookies are set. Since they’re dark, it can be hard to tell when molasses cookies are done. Look for the cookies to look set, not shiny. Be careful not to over bake. If you carefully lift a cookie it should be slightly browned but not dark or it will taste burnt.
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This recipe for Molasses Ginger Cookies Gluten free is from