A stack of Molasses Ginger Cookies

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Description

Molasses Ginger Cookies are thick and chewy unlike a ginger snap and they are loved by many. There’s a lot of science in cookie baking and everyone’s idea of the perfect cookie is different. Add to that the different gluten free flours available and your cookie will probably turn out differently than mine. If you’re looking for the perfect cookie pay attention to all the steps, make notes and keep adjusting until you’re completely satisfied with your recipe. Once you’ve got the perfect version of a Molasses Ginger Cookie you can move on to the next one.

Store Bought vs Homemade Gluten Free Flour

Whether you chose a homemade flour blend or a store bought one your cookies are going to be different if you use a different flour combination. Sometimes that make little difference yet other times it can be the difference between success and failure. It’s good to know that before you start. Keep track of what works and try to learn from those recipes that didn’t work out as well as you hoped.

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Get The Tools – Molasses Ginger Cookies

You don’t need anything fancy to bake cookies but you do need a few tools.

  • Cookie sheets have no sides and allow maximum airflow for even cooking.
  • Baking pans with edges all around block the flow of heat. For everyday cooks they can be used for many baking jobs and are a must for a cookie baking spree.
POWER TOOLS

Power tools are ideal for making cookies. For my baking classes I pull out my trusty Cuisinart Food processor, my decades old Sunbeam stand mixer plus my Kitchen Aid and let people use whatever they like.

THE EXTRAS
  • Portion scoops for quickly making dough balls all the same size so they cook evenly. Every kitchen should have a few sizes.
  • I use flexible cutting boards for all sorts of jobs in the kitchen. Originally purchased for a ‘quick uncontaminated surface’ I found many uses such as transferring cookie dough or dough balls from counter to fridge to freezer.
  • Silicone baking liners such as Silpat, are reusable and work perfectly for cookies.
  • Parchment paper is disposable but has many uses in the kitchen. Lining baking sheets to prevent sticking is one of them.

I love cookies so I’m always working on new recipes. Let me know in the comments below how your cookie baking is going and what you still find challenging.

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More Help and Recipes for Gluten Free Cookies

Click on the text on each photo to go to that recipe/blog post.

Ingredients

DRY INGREDIENTS
2¾ cups EGFG flour blend* (365g)
1 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
½ tsp ground cloves
½ tsp nutmeg
½ tsp xanthan gum
WET INGREDIENTS
⅓ cup butter
½ cup white sugar
¼ cup molasses
1 egg
⅓ cup orange juice
FINISHING – white sugar

Directions

1
Preheat oven to 350°F.
2
In large bowl whisk together the flour, soda, ginger, cinnamon, cloves, nutmeg and xanthan gum. Set aside.
3
In a stand mixer beat butter and sugar until fluffy, 1-2 minutes.
4
Add molasses and egg, beat until combined. Scrape down sides of the bowl and continue beating until evenly combined.
5
Turn mixer to low and alternate adding ⅓ of the dry ingredients, half the orange juice, ⅓ of the dry ingredients, remaining orange juice then remaining dry ingredients. Mix until combined.
6
Measure dough into balls using a 1½-inch portion scoop. Roll balls in a bowl of sugar and set on baking sheet 2-inches apart. Flatten slightly with your hand or bake as a ball for softer cookies.
7
Bake in preheated oven 13-15 minutes. Transfer to baking rack and cool completely. Makes 28 cookies.
8
*My EGFG flour blend is 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour.

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Ingredients

Directions

  • DRY INGREDIENTS
  • 2¾ cups EGFG flour blend* (365g)
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp nutmeg
  • ½ tsp xanthan gum
  • WET INGREDIENTS
  • ⅓ cup butter
  • ½ cup white sugar
  • ¼ cup molasses
  • 1 egg
  • ⅓ cup orange juice
  • FINISHING – white sugar
  1. Preheat oven to 350°F.
  2. In large bowl whisk together the flour, soda, ginger, cinnamon, cloves, nutmeg and xanthan gum. Set aside.
  3. In a stand mixer beat butter and sugar until fluffy, 1-2 minutes.
  4. Add molasses and egg, beat until combined. Scrape down sides of the bowl and continue beating until evenly combined.
  5. Turn mixer to low and alternate adding ⅓ of the dry ingredients, half the orange juice, ⅓ of the dry ingredients, remaining orange juice then remaining dry ingredients. Mix until combined.
  6. Measure dough into balls using a 1½-inch portion scoop. Roll balls in a bowl of sugar and set on baking sheet 2-inches apart. Flatten slightly with your hand or bake as a ball for softer cookies.
  7. Bake in preheated oven 13-15 minutes. Transfer to baking rack and cool completely. Makes 28 cookies.
  8. *My EGFG flour blend is 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour.