Ingredients

• 12 tablespoons butter (1 1/2 sticks) room temperature, 170 grams
• ▢ 3/4 cup granulated sugar 150 grams
• ▢ 1/4 cup light brown sugar 50 grams
• ▢ 1/3 cup unsulphured molasses NOT blackstrap, 113 grams
• ▢ 1 large egg
• ▢ 1/2 teaspoon fine salt
• ▢ 2 teaspoons baking soda
• ▢ 1 1/2 teaspoons ground ginger
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground cloves
• ▢ 2 1/4 cups gluten-free 1:1 baking flour 335 grams
• For Rolling:
• ▢ 1/2 cup granulated sugar 100 grams

Directions

1. In the bowl of a stand mixer (or use a large bowl with an electric hand mixer), add the butter, granulated sugar and light brown sugar. Beat on medium-high speed until light and fluffy, about 2 minutes.
2. Add the molasses and egg and beat until combined.
3. Add in the salt, baking soda, ginger, cinnamon, cloves, and gluten-free 1:1 baking flour and mix on medium-low speed until combined. Scrape down the sides of the bowl and mix for another 30 seconds or so.
4. Cover the bowl of dough with plastic and refrigerate for at least 30 minutes (and up to 3 days). (If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking for the right texture.)
5. Preheat the oven to 350°F. Line 2 baking sheets with a silicone baking mat or parchment paper.
6. Place the 1/2 cup sugar for rolling in a shallow dish. Scoop the dough into 1 1/2 tablespoon-sized balls. Roll each ball in sugar before placing on the baking sheet, leaving plenty of room for the cookies to spread. I usually bake 6 cookies at a time.
7. For CHEWY COOKIES – bake for 13-15 minutes. For CRISPY COOKIES – bake for 16-18 minutes.
8. Let cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely. Enjoy!
9. Store the cookies in an airtight container at room temperature for up to 5 days.

Email to a friend | Print this recipe | Back