molasses-ginger cookies Its holiday time, and that means baking! Fancy treats abound at this time of year, but I find that people ALWAYS come back for a great cookie … and THESE are a great cookie!

These cookies are a simple molasses crinkle cookie amped up with some diced ginger.  Dark and ginger-ey, they bake up with that classic crinkled top – they are one of the more popular cookies to come out of my kitchen!  Most folks don’t even know they are gluten-free!

A word about flours: if you use very finely milled Chinese or Thai style sweet rice flour, you will find you need a bit less to achieve the perfect texture.  If you use a Japanese style sweet rice flour (such as Koda Farms Mochiko flour), you will need the full 120 grams.

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To achieve maximum chewiness, make sure you beat the cookie batter for about 60 seconds – this helps the xanthan gum achieve maximum stretch (which is also why you don’t need very much)

A healthy dose of molasses in these keeps these cookies soft and chewy, and if stored in an airtight container, they stay nice and moist for a few days.  This recipe also doubles easily (make the dough up in a stand mixer if you choose to double it!), leaving lots of extras to nibble on!

Gluten-free Ginger Molasses Cookies
Author: 
Recipe type: cookie
Cuisine: gluten-free
Serves: approx 18 cookies
 
Ingredients
  • Wet:
  • 113 grams butter, softened (1 stick)
  • 99 g molasses
  • 126 grams granulated sugar
  • 55 g eggs (1 large)
  • 1 tsp vanilla
  • Dry:
  • 60 g teff flour
  • 60 g sorghum flour
  • 120 g sweet rice flour
  • 30 g tapioca starch
  • ½ tsp xanthan gum
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp black pepper
  • ¼ tsp salt
  • 125 grams raisins
  • 100 g candied ginger, diced
  • Additional granulated sugar for rolling the cookies.
Instructions
  1. Preheat oven to 350F
  2. Add the butter, molasses and sugar to a medium bowl, and cream together with a hand mixer until well combined. Add the egg and vanilla.
  3. Combine the dry ingredients in a small bowl, and whisk well to combine.
  4. Add the dry ingredients to the wet, and mix with the hand mixer for 60 seconds, until the batter is smooth and thick.
  5. Fold in the raisins and diced ginger.
  6. Scoop out in 2T portions into the additional granulated sugar (a #24 dasher). Roll around in the sugar to coat completely. Place the cookie dough on a parchment-lined cookie sheet. Flatten the balls slightly before baking.
  7. Bake for 14 minutes (7 minutes on the top rack, 7 on the bottom). Remove from the oven and let cool completely on the cookie sheet before storing in an airtight container.

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Janice Mansfield is a personal chef who specializes in creating customized catering and baking for people with food sensitivities. A recipe developer and baker by day, by night, she enjoys delving into the history of classic cocktails and created a line of cocktail bitters for no other reason than she wanted chocolate bitters in her Manhattans! In her spare time, she documents the antics and unbearable cuteness her two Shiba Inus over at Life in the Shiba Shack.

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