Molasses Crackle Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dry ingredients:
1 ½ C white rice flour, plus more for dusting hands
½ C cornstarch
1 Tbsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
½ tsp xanthan gum
½ tsp salt
Wet ingredients:
1 C granulated sugar, plus more for rolling
¾ C vegetable shortening or ghee
¼ C unsulphured molasses
1 large egg
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Directions: |
Directions:1. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together dry ingredients.
3. In a large bowl, cream sugar and shortening or ghee on medium-high speed with both handheld and stand mixers, about 45 seconds. Add the molasses and egg; mix on medium-high speed, 30 seconds. Add the dry ingredients. Blend on medium speed 1 minute.
4. Place some sugar in a shallow dish. Dust your hands with white rice flour. Roll dough into tablespoon-size balls. Roll the dough balls into the sugar. Place balls on prepared cookie sheets, about 2" apart.
5. Bake first sheet of cookies for 12 minutes or until cookies are brown and aromatic.
6. Remove cookie sheets from the oven and place on wire racks to cool, 3 to 5 minutes. Transfer cookies directly onto racks to cool completely. While first sheet cools, bake second sheet of cookies. |
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Number Of
Servings: |
Number Of
Servings:3 dozen cookies |
Personal
Notes: |
Personal
Notes: Recipe courtesy of ©Elizabeth Barbone's book "Easy Gluten-Free Baking".
These are delicious and are very similar to the Spice Balls, which are not GF. Both are yummy and melt in your mouth. The GF version is even more so. I use the ghee to make these. Remember, ghee doesn't have as long a shelf life as does shortening.
Baker's Note: The best way to measure molasses, or anything sticky, is to first spray a thin coat of cooking spray into the measuring cup or pour a little cooking oil onto a paper towel and wipe the inside of the measuring cup.
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