These warming, seasonally-spiced cookies are the perfect gluten-free treat to whip up for your Halloween festivities. Molasses and brown sugar make these cookies soft and chewy, while cinnamon, cloves, and ginger give them a spicy kick of fall flavors.
Ginger Molasses Cookies
Recipe from Sweet Cravings by Kyra Bussanich (Ten Speed Press, 2013
Makes 4 dozen cookies
1-1/2 cups / 340 g butter
3 cups / 681 g granulated sugar
1 cup packed / 244 g dark brown sugar
1 cup / 329 g molasses
2 cups / 340 g sweet white rice flour
2 cups / 260 g tapioca starch
2 cups / 380 g potato starch
1-1/2 cups / 221 g millet flour
1/2 cup / 78 g cornstarch
1 tablespoon plus 1-1/2 teaspoons / 20.8 g baking soda
2 teaspoons / 2 g xanthan gum
1 teaspoon / 4.7 g salt
1 tablespoon plus 1 teaspoon / 6.8 g ground ginger
2-1/2 teaspoons / 6.5 g cinnamon
2-1/2 teaspoons / 5.3 g cloves
1. Using a stand mixer with a paddle attachment, cream the butter, 2 cups of the granulated sugar, the brown sugar, and the molasses on high speed until very light and fluffy. Don’t rush this step: it may take 5 minutes or more. Add the eggs, one at a time, and blend thoroughly, stopping occasionally to scrape down the sides of the bowl. In a large bowl, combine the flours, starches, cornstarch, baking soda, xanthan gum, salt, ginger, cinnamon, and cloves. Add the dry ingredients to the butter mixture in 3 additions, mixing on low speed after each addition. Chill until cool and firm, about an hour.
2. Preheat the oven to 300°F. Line several baking sheets with parchment paper.
3. Scoop the dough into golf ball–sized scoops and roll in the remaining cup of granulated sugar. Place the dough balls on the baking sheets 3 inches apart. Bake until set to the touch and lightly golden brown, 12 to 15 minutes. If using multiple baking sheets at once, bake for 6 minutes, then rotate and continue baking until the cookies are done.