Posts Tagged ‘molasses’

Chewy Ginger Cookies

I love ginger in almost any form. A few years ago a friend gave me this recipe for chewy ginger-molasses cookies with chunks of candied ginger in them, and they’ve become one of my all-time favorite cookies. And, they’re easy to make with either regular flour, or, gluten-free flour.

I’ve posted the regular recipe below, and a note at the bottom with what flours I used when I made a gluten-free version. Enjoy!

After you make the dough, you roll small balls of it in sugar.

After you make the dough, you roll small balls of it in sugar.

You need to take them off the cookie sheets right away when they're done, so they don't keep cooking.

You need to take them off the cookie sheets right away when they’re done, so they don’t keep cooking.

RECIPE: Chewy Ginger Cookies

INGREDIENTS:

– 2 cup all purpose flour
– 2 teaspoons baking soda
– 2 teaspoons ground ginger
– 1-1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground allspice
– 1/4 teaspoon salt
– 1 stick melted butter
– 1/4 cup dark molasses (I used sorghum since my friend makes it on his farm, very good stuff)
– 1/2 cup white sugar, plus more for rolling the balls of dough in
– 1/2 cup light brown sugar
– 1 large egg
– 1/2 cup crystallized ginger, chopped very small

METHOD:

Preheat oven to 350. Mix the first 6 ingredients (the dry ones) together and set aside. Then put the rest of the ingredients in a mixer bowl, except the crystallized ginger. Mix on medium-low speed, and gradually add the dry mixture. At the last minute add the crystallized ginger. Scoop out by scant tablespoons, roll into a ball, roll lightly in regular white sugar (not powdered sugar), and put on parchment paper (optional) on a cookie sheet. Bake for exactly 10 minutes. Transfer to wire racks to cool.

GLUTEN-FREE VERSION

Instead of the 2 cups of regular flour, I used 1 cup white rice flour, 1/2 cup sorghum flour, and 1/2 cup tapioca flour, and I added 1 teaspoon of Xanthan gum.