Oh SO good Gluten-Free Ginger Molasses Cookies
These Gluten-Free Ginger Molasses Cookies are so enticingly delicious, you won't be able to stop at just one!
Ingredients
- 3/4 cup butter *softened not melted
- 1/2 cup granulated sugar *tad more for rolling dough in
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 cup molasses
- 2 1/4 cup gluten-free flour
- 2 teaspoons baking soda
- 1/2 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- In small bowl, mix gluten-free flour, soda, ginger, cinnamon, cloves, and salt. Set aside.
- In large bowl, beat softened butter and sugars with hand mixer or stand up mixer on medium speed until fluffy, scraping side of bowl occasionally.
- Beat in egg and molasses until combined. Stir in flour mixture.
- Refrigerate mixture for at least 2 hours or until chilled.
- Preheat oven to 350°F. Fill a small bowl with sugar and form the dough into small 1 inch balls. Roll each ball in the sugar until coated. Place sugar coated dough balls onto a greased cookie sheet.
- Bake for 8-10 minutes. Remove from oven and let cool for 5 minutes.
- Serve and ENJOY! Store for up to 4 days or freeze for up to 3 months.
Notes
The dough freezes well! So you can make a batch following the recipe up until the dough balls are coated in sugar and then place the balls on a cookie sheet in the freezer for a few minutes. Once firm, place the balls in a freezer bag.
Whenever you want a fresh batch of ginger molasses cookies, just pull these out of the freezer and cook as usual.