Gluten Free Cookies: Ginger Molasses Recipe

by kathy on November 14, 2013

Baking is a wonderful way to spend the day. The whole house is filled with the aroma of fresh baked cookies, or cake or brownies or pie! What a loving way to care for your family. Fresh and wholesome, warm and gooey, preservative free and organic, try these gluten free cookies today.

Gluten Free Ginger Molasses Cookies
Gluten Free Ginger Molasses Cookies

 

You'll have to fight everyone off when you make these gingery cookies.

They may not want to wait for the glaze. But, make em! These look so pretty when they're dressed up.

 

  • 2 tsp. xanthan gum
  • 2 tsp ground ginger
  • 1 tsp sweet spice blend or cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 sticks butter, softened (or dairy free margarine or Spectrum Naturals butter shortening)
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1/4 cup molasses
  • 1/4 cup candied ginger, finely chopped
  • Turbinado sugar for rolling( you can find this in the baking aisle)*


Dough must chill.

Whisk together the first 8 ingredients in a medium bowl. In a large bowl, cream the butter and the sugars together until fluffy. Add the egg, mix in and then add the molasses and candied ginger. Add the flour mix in thirds beating well after each addition. Chill the dough in the refrigerator for at least one hour.

Preheat the oven to 350 degrees.

Line two baking sheets with parchment paper. Using a medium size cookie scoop (#40), scoop up the dough and roll in the turbinado sugar to coat. Place cookie balls 2" apart on the baking sheets. Flatten with the bottom of a measuring cup or glass cup. Bake for 10-12 minutes. Cool on the sheets for 5 minutes and then remove to wire racks to cool completely. Glaze cookies, if desired. Allow the glaze to harden before storing in an airtight container.

Makes 32.

* Turbinado sugar can be found in the sugar aisle of larger grocery stores. If you can't find it or don't want to spend money for something you won't lose later, just substitute regular granulated white sugar. It won't give you the same crunchy texture but it will work just fine!

Glaze ingredients:

  • 2 cups powdered sugar
  • 5 tablespoons coffee creamer ( I used Irish Cream)
  • 2 tablespoons meringue powder or powdered egg whites

Place all ingredients in a medium bowl and mix until combined. Spread a tablespoon of glaze on each cookie and spread to just within the edges. Allow to harden.

 


Make someones day today. Send them a box of these cookies.

They travel well and would be a such a fun way to surprise a fellow gluten-freer!

Kathy

Ps… if you like these cookies, I have more recipes for you in my cookie cookbook :)

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{ 3 comments… read them below or add one }

Sarah March 31, 2011 at 11:28 am

Yum! These cookies are AMAZING! Thank you for the great recipe :) I also bought your cookie cookbook and every cookie I've make has turned out tasty and SO EASY TO MAKE.

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Kate July 8, 2012 at 6:12 am

I have a recipe that is a tradition in my family for gingerbread cookies.  Now I am wondering if I can make it gluten-free.  It makes a good 60 large gingerbread men so needs alot of flour.  Most of the recipes I've read say only use a flour blend in small quantities.  So what can I do? K

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kathy July 8, 2012 at 10:11 pm

You can try cutting it in half and using two bowls to make the whole recipe. Sometimes that works for me. You can also send it to me and maybe we can put our heads together and come up with something else.

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