Wednesday, October 27, 2010

Gluten-Free Soft Molasses Cookies

These are kind of like ginger snaps but a much softer/chewier version. I found that they are better if cooked longer so that they are crispy on the outside and chewy on the inside! And taste even better the next day. I found an inspiration recipe on and have tailored it to my liking and also to make it gluten-free.

Mmmm... tastes like fall!

7/8 cups butter
1 cup packed brown sugar
1 large egg
1/2 cup molasses
2 1/2 cups Bob's Red Mill Gluten-Free Flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1/2 teaspoon nutmeg

1. Cream together butter, brown sugar, egg and molasses and mix well.
2. Fold in dry ingredients and stir.
3. Cover and chill till firm (1-2 hours).
4. Preheat oven to 350°.
5. Roll dough into small balls and roll in white sugar.
6. Place on lightly greased cookie sheet.
7. Bake at 350° for 9-11 minutes.
8. Leave on sheet one minute until set

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