Molasses Cookies (gluten free)

Recipe courtesy of The Seaside Baker.

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Votes: 36
Rating: 3.22
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Servings 24 - 36cookies
Prep Time 20minutes
Cook Time 10minutes
Passive Time 60minutes
Submitted By Jacqueline Bruchez from The Seaside Baker
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 36
Rating: 3.22
You:
Rate this recipe!
Servings 24 - 36cookies
Prep Time 20minutes
Cook Time 10minutes
Passive Time 60minutes
Submitted By Jacqueline Bruchez from The Seaside Baker
Share this Recipe
Share this Recipe
Instructions
  1. Using a beater or stand mixer, blend butter and sugar until combined.
  2. Add molasses and egg and beat until blended, scraping down the bowl at leaf once.
  3. In a separate bowl, combine flour, baking soda, salt, and spices.
  4. Slowly add the dry mixture to the wet mixture until just combined.
  5. Refrigerate dough for at least 1 hour before baking.
  6. Once cold, roll dough into 1 inch circle.
  7. Coat dough balls in sugar and place on a parchment lined cookie sheet.
  8. Bake cookies for 10 minutes at 350 degrees.
Products Used in this Recipe
Recipe Comments

2 thoughts on “Molasses Cookies (gluten free)

  1. Madi

    These melted into very flat spheres. They were tasty but needed less butter and more flour. The old fashion molasses cookies do not spread out but have lift and chewyness. These are chewey but have no lift. I would also suggest baking powder for lift. I would also suggest to change rolling the dough into balls the size of a whole walnut and not a “circle”

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  2. Misha

    These are perfect! I baked them for a little longer and they were a little crunchy around the edges! Yummy thank you!!!

    Reply

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