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Molasses Spice Cookies (Gluten-Free)


The finished holiday cookies.

These are the perfect holiday cookie. They are soft on the inside with just enough crisp on the outside. Delicious with a cup of tea!

Ingredients:
2 ¼ cups gluten-free flour (optional: Bistro Blend All Purpose Gluten-Free Flour*)
1 tsp pumpkin pie spice (combo of cinnamon, ginger, nutmeg, cloves and cardamom)
1 tsp ground cinnamon
2 tsp baking soda
½ tsp xanthan gum
3/4 cup butter, melted
1 cup sugar, plus more for rolling or sprinkling
1 egg
1/3 cup molasses

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Directions:
Mix gluten-free flour, pumpkin pie spice, cinnamon, baking soda and xanthan gum in a bowl, set aside.

In a stand mixer, mix melted butter, sugar, egg and molasses for about 2 minutes or until well combined. Slowly add the flour mixture to the sugar mixture until well combined. Remove dough from mixer, shape into a large ball and cover completely in parchment paper. Store in the refrigerator for 2 hours or more.

When ready to bake, preheat oven to 350°F. Remove chilled dough from fridge, and scoop out dough 2 tablespoons at a time. Roll into balls and then roll the dough balls in a small bowl of sugar. Arrange on parchment lined baking sheet, leaving about 2 to 3 inches between each cookie. Bake at 350°F for 12 minutes. Let cool on a cooling rack.

*The Bistro Blend is a blend of whole grain flours [eco-farmed brown rice flour, sorghum flour, tapioca starch, buckwheat flour, organic coconut flour, xanthan gum].

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6 Responses:

 
Angela
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
24 Dec 2010 6:13:34 PM PDT
Yum! The cookies turned out great!
I used Bob's Red Mill GF all purpose flour. They turned out flatter than the picture shows, but very yummy!

 
Rebecca
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Jan 2011 5:42:43 PM PDT
These were delicious! However, I did decrease the baking soda to 1-1/2 tsp and add 1/2 tsp salt (even 1/4 tsp salt would probably do it). I used a flour mix of 2 cups superfine brown rice flour, 2/3 potato starch, and 2/3 cup tapioca starch. My cookies were also a little flatter than the picture, but I liked them that way. In my opinion these were just perfect - chewy and flavorful with a little crunch along the edges. These will definitely be made again in our household!

 
Lisa
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said this on
12 Jan 2011 8:29:44 PM PDT
Glad they turned out for you! These are one of my favorite cookies!

 
Susan
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said this on
10 Dec 2011 12:19:48 PM PDT
These were so good. I changed to Bob Red Mill's all-purpose flour. Everyone ate them up fast. Excited to use them this Christmas.

 
Sara
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said this on
17 Aug 2013 5:28:08 PM PDT
Great

 
lee
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
04 May 2014 12:50:22 PM PDT
Turned out great. I used Maui Gold natural sugar to coat them. It is coarse sugar with a molasses flavor. I don't have celiac but my wife does but I'll share some with her.




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