- 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.