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 making 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. So if you’re looking for your perfect cookie pay attention to what you did and the flour mix you used. That’s what you need to do to find your perfect version of gluten free Molasses Ginger Cookies.
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Store Bought vs Homemade Gluten Free Flour Mix
Whether you chose a homemade flour mix 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.
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 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.
- –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.
More Help and Recipes for Gluten Free Cookies
|2¾ cups GF flour mix (I used my GF flour mix)|
|1 tsp baking soda|
|1 tsp ground ginger|
|1 tsp cinnamon|
|½ tsp ground cloves|
|½ tsp nutmeg|
|½ tsp xanthan gum|
|⅓ cup butter|
|¼ cup molasses|
|½ cup sugar|
|⅓ cup orange juice|
|DUSTING – white sugar|
- Preheat oven to 350°F.
- In large bowl whisk together the flour, soda, ginger, cinnamon, cloves, nutmeg and xanthan gum. Set aside.
- In a stand mixer beat butter and molasses until combined.
- Add sugar and beat again.
- With mixer on low alternate adding ⅓ of the dry ingredients then ⅓ orange juice until it is all mixed together.
- Measure dough into balls using a 1½-inch portion scoop.
- Roll each ball in white sugar to cover. Set on baking sheet 2-inches apart.
- Bake in preheated oven 13-15 minutes.
- Cool on the pan for a couple of minutes then transfer to rack to cool completely.
- *Gluten free flours take longer to absorb liquid than wheat flour. Rather than preheating the oven to be ready as soon as the cookies are made, I put the cookie dough in the fridge and then preheat the oven. You need to experiment in your kitchen and with the flour combinations you use.