DRY INGREDIENTS
2 cups + 2 TBLS gluten-free flour
2 tsp baking soda
1/2 tsp salt
1 TBLS ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
WET INGREDIENTS
10 TBLS unsalted butter, softened
1/2 cup dark brown sugar
1/2 cup granulated white sugar
1/3 cup, unsulphured molasses
1 large egg, room temperature
2 tsp vanilla extract
FOR ROLLING
1/4 cup granulated white sugar
DIRECTIONS
- Whisk the dry ingredients. In a medium bowl, whisk the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until combined. Set the bowl aside.
- Cream the butter and sugars. Add the softened butter and both sugars to a large mixing bowl or stand mixer. Cream together on high speed for 4-5 minutes until light and fluffy, scraping down the sides of the bowl.
- Add the molasses. Mix for an additional minute.
- Add the egg and vanilla extract. Continue to beat until combined.
- Add the dry ingredients. Mix in the dry ingredients at a low speed until a dough forms. The dough will be thick and sticky.
- Refrigerate the dough. Cover the bowl with foil and transfer the dough to the refrigerator to chill for at least 2 hours or up to 24 hours before baking.
- Prepare the baking sheets. Preheat oven to 350°F. Line two baking sheets with parchment paper and set them aside. Remove the cookie dough from the refrigerator. If the dough chills over 2 hours and is stiff, let the dough come to room temperature for 15 minutes, then proceed to bake.
- Scoop and roll the dough. Pour the extra granulated sugar into a small bowl. Use a medium cookie scoop to divide the dough into even portions. Roll each dough ball into a uniform shape, then gently roll in the sugar to coat. Place 6 cookie dough balls on a baking sheet, spacing 2 inches apart.
- Bake the cookies. Place one baking sheet at a time in the oven for 8-10 minutes or until the edges look golden and set and the centers look slightly underdone.
- Round out the cookies. If desired, you can use a large circular cookie cutter or circular glass to shape the cookies into perfect circles while they are hot in the oven. Let the cookies cool for 5 minutes on the baking sheet before transferring to a cooling rack to continue cooling.
- Store leftovers. Store cookies at room temperature in an air-tight container for up to 5 days.
REBECCA TAIG
Gluten-Free Goodness
MEET THE AUTHOR
My name is Rebecca Taig, and I'm the recipe creator, photographer, and entertaining expert behind RebeccaTaig.com.
RebeccaTaig.com is an online destination for gluten-free recipes, hosting inspiration, and seasonal decor. Making memories and building traditions are essential; therefore, we prioritize making easy-approachable gluten-free food while teaching you how to entertain to elevate your guests' experiences. Our recipes consist of wholesome ingredients because health and quality are essential. Gluten-free or not, you are going to love these recipes!
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