Gluten-Free Molasses Cookies

Hi Bakers,

Do you love big soft molasses cookies? These are just what you’re looking for. Boldly spiced with a ton of flavor and crisp sugary edges. These are the best! I modified my favorite recipe to be gluten-free by substituting the wheat flour for gluten-free, adding tapioca flour and sweet rice flour. I also added some xanthan gum for chew. Sweet potato helps keep them moist. Curl up in a warm blanket, put on a good movie, and enjoy this tasty favorite -Carolyn

Gluten-Free Soft Molasses Cookies

Adapted for gluten-free from Cook’s Illustrated Spiced Molasses Cookies recipe.

Dry

2 1/2 cups Cup4Cup Multipurpose Flour

1 tablespoon tapioca flour

2 teaspoons baking soda

1 1/2 teaspoons sweet rice flour

1/2 teaspoon salt

1/4 teaspoon xanthan gum

1/1/2 teaspoons cinnamon

1 teaspoon ginger

3/4 teaspoon cloves

1/4 teaspoon allspice

Wet

3/4 cup butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg + 1 yolk

1/3 cup blackstrap molasses

1 teaspoon vanilla

2 teaspoons sweet potato puree

Preheat oven to 375F and place rack in the center position.

In a large bowl, whisk together dry ingredients and set aside.

In a medium-sized bowl, combine butter and sugar. Add egg, yolk, molasses, vanilla, and potato puree, and still well. Add dry ingredients and stir until well mixed. Scoop into balls about 2.5 tablespoons in size. Roll in large grain sugar and place on a parchment-lined cookie sheet. Bake for about 9-14 minutes or until the outside is set but the center is puffed and soft. Let cookies cool for 5 minutes on the sheet and then transfer them onto a rack until completely cool. Store in an airtight container. Enjoy!

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