These big, soft cookies smell and taste like Christmas. Boldly spiced with a ton of flavor and crisp sugary edges. Biting into these are the best! I added a tiny bit of sweet potato or date to keep them moist for days. Curl up in a warm blanket, put on a good movie and enjoy one or two of this tasty holiday favorites. #shorts #molasses #homemadecookie #glutenfreecookie #ginger #spicecookie #christmas #holidaybaking #recipe #foodchannel
Gluten-Free Soft Molasses Ginger 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 or tapioca starch
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 golden sweet potato puree or 1 large Medjool date crushed until smooth
Preheat oven to 375F and place rack in the center position.
In a large bowl, whisk together the dry ingredients and set aside.
In a medium-sized bowl, combine the butter and sugar. Add the potato puree or date and crush into the sugar mix with a rubber spatula until no lumps remain. Next add the egg, yolk, molasses, vanilla and stir well. Add dry ingredients and stir until well mixed. Scoop into balls about 2.5 tablespoons in size. Roll in sugar and place on a 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 onto a rack until completely cool. Store in an airtight container for up to a week.