We have a lot of talented bakers in my family, but my particular weakness has always been my Grandpa’s simple recipe for Molasses Ginger Cookies. These cookies have always been my favorite even beating out the classic Chocolate Chip. If you’ve never had them before, I just want to say that they’re nothing like the gingerbread cookies they’re often confused with.
They’re chewy much like a chocolate chip cookie, but the flavor is more along the lines of Christmas spices with a hint of caramel lurking somewhere in the background. These really are best when made with cane sugar, but I have enjoyed a batch made with coconut sugar although they do lack the requisite crunch yielding to a soft interior.
We don’t eat much cane sugar throughout the year, but Christmas cookies are at the top of the list of yearly indulgences! So what I’m really trying to say is that these cookies make no pretence at health claims, they’re just a good old fashioned family recipe made gluten free for the holidays!
For these cookies, you start by creaming together the butter and sugar. What this means is that you’re going to beat it like crazy in a mixer until the texture becomes fluffy and lighter in color. I think this step is extra important when you’re using organic cane sugar or turbinado because the granules are much bigger than regular white sugar, it takes a little extra mixing to get the proper texture in your cookies. Normally creaming sugar and butter together only takes a couple of minutes, but I like to let the mixer run for 4-5 minutes with organic sugar.
Next up, you mix in the egg and at this point I like to add the spices and molasses as well. I think a little mixing helps ‘pound out’ a bit more flavor from the spices.
Then you add the gluten free flour, I used the Namaste brand of flour, but as you might imagine my Grandfather used regular ole all purpose flour.
One of the key components of a great Molasses Ginger Cookie is that the cookie dough is rolled in sugar before you bake it. This is what gives you a completely addicting crunchy texture that will keep you coming back to this cookie again and again!
Molasses Ginger Cookies are done when they’re slightly puffed in the middle, (see above photo) but with a slightly gooey middle that becomes wonderfully chewy as they cool down.
There’s no way I could oversell you on how wonderful these cookies are, so I hope you get to enjoy them soon with friends and family!
Oh and P.S. these are really good with a drizzle of orange icing!
P.P.S. I’ll just warn you that these are so addictive, I’ve actually had house guests go searching through the cupboards in the middle of the night in search of another one – true story!Print
- 3/4 cup salted butter
- 3/4 cup organic turbinado sugar
- 1/4 cup unsulphured blackstrap molasses
- 1 egg
- 1 1/2 Teaspoons Vietnamese cinnamon
- 3/4 Teaspoon ground cloves
- 3/4 Teaspoon ground ginger
- 1/4 Teaspoon sea salt or to taste (you’ll need less if it’s table salt)
- 2 Teaspoons baking soda
- 2 cups gluten free flour, I used Namaste
- about 1/4 cup extra sugar for rolling the cookies
- Preheat the oven to 375ºF and line a baking sheet with parchment paper.
- Cream the butter and sugar together with an electric mixer until light and fluffy, 4-5 minutes, scraping down the sides 2-3 times.
- Add the molasses, egg, and spices, and beat to combine, about 1 minute, scraping down the sides when needed.
- In a separate bowl, combine the sea salt, baking soda, and flour.
- Add the flour mixture to the butter mixture and mix until combined with no flour pockets remaining.
- Shape the cookies by spooning out 2 Tablespoons of dough at a time and rolling each portion into balls. Roll the cookie balls in the extra sugar before placing them on the parchment lined baking sheet.
- Bake the cookies for 6-8 minutes or until they’ve puffed up in the middles but are still moist in the center.
- Remove the cookies from the oven and cool on a cooling rack. Repeat the shaping and baking process until all the cookie dough has been baked.
- Cooled cookies can be store at room temperature for 2-3 days or frozen for up to 1 month.
If you like your cookies on the bigger side, about 5″ across this recipe will make around 2 dozen in that size.