This recipe, from Gluten Free Girl & The Chef blogger Shauna Ahern, appeared in our 2012 Cookie Advent Calendar. Shauna says: “Every year when my mother made her pillow-soft molasses cookies, I just sighed with happiness at the holidays. But by the time she was ready to hand over the baking, I could no longer eat gluten, and she couldn’t find that recipe. So I fiddled and baked until I came up with these.”
Ingredients:
- 1 lb. gluten-free flour
- 2 ¼ tsp. baking soda
- 1 ¼ tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. kosher salt
- ½ tsp. ground nutmeg
- 20 tbsp. unsalted butter, softened
- ⅔ cup sugar
- ¾ cup molasses
- 2 tbsp. minced fresh ginger
- 2 eggs
- 4 oz. crystallized ginger, finely chopped
- ½ cup turbinado sugar
Instructions:
- Whisk together flour, baking soda, cinnamon, ginger, salt, and nutmeg in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle, beat the butter and sugar together until pale and fluffy. Beat in molasses and ginger. Add eggs one at a time, beating well after each, until smooth. Add dry ingredients and beat until just combined; stir in crystallized ginger. Refrigerate dough at least 2 hours.
- Heat oven to 350°. Using a tablespoon, portion and roll dough into balls; roll each ball in turbinado sugar, and place 2″ apart on parchment paper-lined baking sheets. Bake until crisp, about 12-14 minutes.
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