These gluten free molasses cookies are tremendous smooth, tender, and splendidly spiced with ginger, allspice, cloves and cinnamon.
These gluten free molasses cookies are smooth, chewy and completely spiced. They’ve at all times jogged my memory of the traditional cookies from the Archway field, with all of the deep taste of molasses and all the appropriate spices. And you may bake them instantly, since there isn’t any want to relax the cookie dough!
These molasses cookies remind me of Archway model’s. A bit darker on the surface, smooth and pale on the within, they’ve simply the correct amount of heat allspice, cinnamon, ginger, and cloves for a bit of chunk and all the heat of the season.
Usually, smooth and chewy cookies get their texture from numerous butter, however these gluten free molasses cookies have solely 4 tablespoons of butter in the entire batch. Their texture, as an alternative, is available in half from the molasses that additionally provides them numerous their depth of taste.
They’re so smooth and chewy that they do not even grow to be stable while you freeze them. So you’ll be able to simply chunk into one proper out of the freezer.
Recipe elements
- Gluten free flour mix: You should utilize any of my beneficial gluten free flour blends on this recipe, however make sure you add 3/8 teaspoon of xanthan gum should you use Nicole’s Greatest, or one other mix that does not already comprise xanthan gum. In case you use Higher Batter, do not add any extra xanthan gum.
- Baking soda: If the cookies are baked instantly, provides a little bit of rise, and helps the cookies brown within the oven.
- Salt: Brightens and balances the opposite flavors.
- Floor spices: cloves, ginger, allspice and cinnamon are the spices that you’re going to discover in pumpkin pie spice, plus nutmeg. They’re in numerous proportions, however the taste profile could be very comparable, so you should utilize 1 1/4 teaspoons whole of that as an alternative should you desire. They supply heat, chunk, and a peppery taste.
- Granulated sugar: Provides a easy sweetness and makes the cookies tender.
- Butter: Provides moisture, tenderness and taste. We use unsalted butter so we are able to management the quantity of salt within the recipe and since the moisture content material of salted butter is definitely completely different. In case your butter is salted, simply omit the added salt.
- Molasses: Constructed from ripened cane sugar with none preservatives, unsulphured molasses has the deep, wealthy taste of darkish caramel.
- Eggs: Bind the opposite elements collectively, present rise within the oven, and likewise give the cookies a tenderness and barely cakey texture.
The best way to make gluten free molasses cookies
Make the uncooked cookie dough
- In a big mixing bowl, place all of the dry elements (gluten free flour, xanthan gum, baking soda, salt, all the nice and cozy spices) plus granulated sugar and whisk to mix.
- Add the smooth butter, molasses, and crushed eggs, then combine to mix.
- The uncooked cookie dough will likely be fairly sticky and smooth.
- Because the uncooked cookie dough is so sticky, moist your palms earlier than you deal with it.
Form the cookie dough and bake at 325°F
- Utilizing two small spoons or a small spring-loaded ice cream scoop that is a bit overfull, scoop parts of about 1 1/2 tablespoons of cookie dough.
- Form every right into a ball gently along with your moist fingers.
- Place the dough about 2 inches aside on lined baking sheets, and use moist fingers to press every right into a 1/4-inch thick disk.
- Bake at 325°F for about 10 minutes or till now not shiny. They are going to be a bit crackled-looking.
- Let the cookies cool utterly on the baking sheet (about 10 minutes).
Recipe suggestions & methods
Use moist palms to deal with this very smooth dough
Since this cookie dough has a lot molasses, it tends to be comparatively sticky. I wish to portion it with a #50 ice cream scoop, however it’s sticky sufficient that it may be difficult to get all of the dough off the news mechanism.
Moist the cookie scoop, and your palms while you use them to deal with it. The moisture will create a barrier between your palms and dough, and preserve it from sticking.
In case you’re having hassle scooping the dough or eradicating the parts out of your scoop, attempt chilling the dough a bit. You do need it to be room temperature when the baking sheet goes into the oven, although, so let it heat up at room temperature a bit earlier than baking.
Measure your gluten free flour rigorously
Gluten free flour tends to be heavier than conventional wheat flour, so it is particularly vital that you simply measure out the right amount to realize the right texture for which molasses cookies are identified.
When measuring out your gluten free flour mix, ditch the measuring cup and use a digital kitchen scale as an alternative. Measuring by weight somewhat than quantity is the easiest way to duplicate this recipe.
Do not crowd your cookie sheet
You could be tempted to house the cookie dough nearer collectively so you do not have to make use of a number of baking sheet. However for the reason that cookies unfold about an inch in each path, you must go away room between every dough ball, otherwise you’ll find yourself with one large cookie.
Give your cookies time to chill
Let the baked cookies cool proper on the baking sheet. They’re very delicate when heat and can crumble or squish should you do not allow them to cool first.
Storage directions
These are actually smooth, tender cookies that do not dry out shortly. They’re going to keep recent lined in a lined dish on the counter for at the least 3 days. If it is heat and humid in your kitchen, the cookies could get a bit of sticky, since they’re so smooth.
Freezing them
For longer storage, these cookies freeze very well. Since they’re smooth and a have no particularly crispy components, it is best to freeze them on a baking sheet first in a single layer. After about an hour, they will be frozen sufficient to pile them right into a freezer-safe ziptop bag.
You’ll be able to retailer them within the freezer for as much as 3 months. They do not freeze stable, so you’ll be able to eat them proper from the freezer or allow them to sit for half-hour at room temperature first.
Ingredient substitution strategies
Dairy free
The dairy in these cookies comes solely from the 4 tablespoons of butter. In case you’re dairy-free, I’d suggest making an attempt to exchange the butter with vegan butter like Miyoko’s Creamery or Soften model.
I don’t suggest utilizing Earth Stability buttery sticks rather than butter, since they comprise an excessive amount of moisture and salt. The cookies are already smooth and unfold simply the correct amount.
Egg free
There are two complete eggs on this recipe, and they’re an important a part of the feel and construction. You may attempt changing every with one “chia egg” (1 tablespoon floor white chia seeds + 1 tablespoon lukewarm water, combined and allowed to gel) or one “flax egg.”
Vegan
If you would like to make a vegan molasses cookies, you’ll be able to attempt following the substitution notes above for eliminating dairy and eggs, and make sure that your sugars aren’t processed with bone char.
Serving strategies
For a extra festive look, attempt rolling every moist ball of dough in coarse sugar to make crackle prime molasses cookies, like we did with our fancy gluten free drop sugar cookies. Then, flatten as directed, and when the cookies bake, the sugar will soften and crack to present you tons of visible enchantment and a crispy layer.
Attempt icing the tops after they cool like we do our smooth gluten free pumpkin cookies. You may as well drizzle royal icing excessive of the cookies, or dip half of every cookie into white chocolate. Whereas the icing or chocolate remains to be smooth, add a couple of colourful vacation sprinkles.
FAQs
Gingerbread and molasses cookies have comparable flavors and elements. However gluten free molasses cookies are chewier and are rolled or dropped onto a cookie sheet. Gingerbread cookie dough is often firmer and rolled out into shapes, like the lads in my gluten free gingerbread cookies. There are additionally gluten free gingersnaps with comparable spices and aroma, however they seem to be a bit spicier, and tremendous crispy all over. They even “snap” while you break them in half.
I exploit Grandma’s model unsulphured molasses for baking because it’s gluten free and deep, wealthy taste. It is also simple to seek out on grocery retailer cabinets.
Be certain to not deal with the cookies in any respect till they’ve cooled utterly on the baking sheet. In any other case, they will crumble. And in case your gluten free flour mix does not comprise xanthan gum, make sure you add it or the cookies will not maintain collectively.
No, this cookie dough must be at room temperature while you bake it. If you would like to make the uncooked dough forward of time and retailer it within the fridge or freezer, that can make it simpler to deal with. Form it, after which let it heat to room temperature earlier than you place it within the oven.
You may attempt utilizing virgin coconut oil, the type that’s smooth stable at room temperature, rather than butter. The cookies will most likely unfold a bit extra, however it ought to nonetheless work comparatively properly.
No, solely add extra xanthan gum in case your mix does not comprise any. If it comprises any xanthan gum, go away the extra quantity out of the recipe.
Gluten Free Molasses Cookies Recipe
These gluten free molasses cookies are tremendous smooth, tender, and splendidly spiced with ginger, allspice, cloves and cinnamon.
Yield: 18 cookies
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Elements
- 1 ½ cups (210 g) all goal gluten free flour mix (please click on via for full information on acceptable blends)
- ⅜ teaspoon xanthan gum omit in case your mix already comprises it
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ¼ teaspoon floor cloves
- ¼ teaspoon floor ginger
- ¼ teaspoon floor allspice
- ½ teaspoon floor cinnamon
- ¾ cup (150 g) granulated sugar
- 4 tablespoons (56 g) unsalted butter at room temperature
- 4 tablespoons (84 g) unsulphured molasses
- 2 (100 g (weighed out of shell)) eggs at room temperature, crushed
Directions
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Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them apart.
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In a big bowl, place the flour, xanthan gum, baking soda, salt, floor cloves, floor ginger, floor allspice, floor cinnamon and granulated sugar, and whisk to mix properly.
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Add the butter, molasses, and eggs, and blend to mix. The dough will come collectively and be thick however smooth.
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Scoop the dough utilizing a spoon or small ice cream scoop into parts about 1 1/2 tablespoons every. Utilizing moist palms, gently form every bit of dough right into a spherical, and place about 2 inches aside on the ready baking sheet. You'll be able to count on about 18 parts.
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With moistened fingers, flatten the balls of dough into disks about 1/4 inch thick. They’ll unfold about 1-inch throughout baking.
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Place the baking sheet within the heart of the preheated oven and bake till golden brown across the edges, mild brown on prime and largely agency on the highest to the contact (about 10 minutes). When finished, they will not glisten within the heart like they did after they have been uncooked and moist.
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Permit the cookies to chill utterly on the baking sheet earlier than serving (takes about 10 minutes). They are going to be fragile when heat, however will grow to be agency as soon as cool. Peel off the paper from the again to take away the cookies from the baking sheet.
Diet
Serving: 1cookie | Energy: 117kcal | Carbohydrates: 21g | Protein: 1g | Fats: 3g | Saturated Fats: 2g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 1g | Trans Fats: 0.1g | Ldl cholesterol: 25mg | Sodium: 50mg | Potassium: 74mg | Fiber: 1g | Sugar: 12g | Vitamin A: 105IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 0.3mg
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Hello, I’m Nicole. I create gluten free recipes that actually work and style nearly as good as you keep in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t ok to justify the worth. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t ok! Come go to my bio!
