Gluten Free Ginger Molasses Cookies
 
Prep time
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Christmas just ain't comin' without a batch of these Gluten Free Ginger Molasses Cookies. If anything, the smell of these fabulous cookies will send Santa packing your way!
Author:
Recipe type: Dessert
Serves: 27 cookies
Ingredients
  • 1½ sticks butter, room temperature (3/4 cup or 12 tablespoons)
  • 2 oz. cream cheese, softened
  • ¾ cup granulated sugar
  • ¼ cup dark brown sugar
  • ¼ cup molasses
  • 1 large egg
  • 1½ teaspoons vanilla
  • 1¼ teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ¼ teaspoon cardamom
  • ¾ teaspoon salt
  • 2 cups high quality gluten free all-purpose flour (add 1½ teaspoons xanthan gum if your blend doesn't already contain it)
  • turbinado sugar or granulated sugar for rolling
Directions
  1. In a large mixing bowl or stand mixer, beat together butter, cream cheese, sugar, and brown sugar until light and fluffy, scraping down sides as needed. Add molasses, egg, and vanilla and mix on low until well combined.
  2. In a separate smaller mixing bowl, sift together baking soda, cinnamon, ginger, cloves, allspice, cardamom, salt, and flour. Add dry ingredients to mixing bowl and mix on low until combined. Increase speed to medium and mix for 2 minutes, scraping down the sides as needed. Cover and chill dough for at least 1 hour and up to 2-3 days.
  3. Once ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
  4. Remove dough from fridge. The dough should only be slightly sticky, but should easily form balls. If dough is too sticky, add 1-2 tablespoons flour and stir with wooden spoon to incorporate. Form about 1½ tablespoons dough into a ball and roll in coarse sugar. Arrange 9 cookies on a baking sheet and bake at 350 for 11-13 minutes until edges are set and cookies have cracked and crinkled. Do not over bake.
  5. Remove cookies from oven and allow to sit on baking sheet for 5 mins. Remove cookies with parchment paper onto cooling rack and allow to cool completely. Repeat with remaining dough, keeping dough chilled in fridge between batches.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-ginger-molasses-cookies/