Nothing says the holidays quite like a warm spicy Gingersnap.
The recipe I received years ago is truly special to me, and it brings back such wonderful memories. It’s a testament to the enduring bond of friendship and food! Making these incredible cookies back in 8th or 9th grade was a turning point for me, a testament to the magic of new experiences and the budding years of my love for cooking. I can still picture that chilly winter’s day, the warmth of the kitchen, and the fantastic aromas as we baked those amazing treats. It was a moment that has stayed with me.
These cookies are simply fantastic – soft, chewy, with just the right amount of spiciness to elevate them to another level. What’s even more amazing is that I’ve managed to adapt the recipe to be gluten-free, so I can continue to savor these delightful treats without missing out on anything!
It is crucial to use a gluten-free flour blend that is light and airy. Always remember to fluff up the gluten-free flour in the container before measuring it. When measuring gluten-free flour, be light handed as it absorbs more moisture than regular flour. This fail-proof gluten-free flour blend is my absolute favorite. I have it on auto ship!
When it comes to creating sensational cookies, blackstrap molasses is the ultimate secret weapon. Its exceptional depth of flavor and natural sweetness are unmatched, instantly elevating the taste experience to an extraordinary level. Not only does it infuse the cookies with a rich, complex essence, but it also offers a healthier alternative to traditional sweeteners due to its abundance of essential nutrients. Once you harness the power of blackstrap molasses in your cookie recipes, there’s no turning back – it’s a game changer, guaranteed.
If you’re feeling adventurous, try the Molasses Sugar Cookie Dip to go with these cookies. It’s cool, creamy, and delicious with the rich spiciness of the cookies. Yum!
{Gluten Free} Molasses Sugar Cookies
Ingredients
- 3/4 cup shortening
- 1 cup sugar +more for rolling
- 1/2 cup molasses (I like blackstrap molasses)
- 1 egg
- 2 tsp baking soda
- 2 cups Gluten Free Flour Blend*
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat oven to 375 5°F
- Melt shortening in a small pan, just until melted over low heat. Remove from heat, allowed to cool for a few minutes.
- In the bowl of a stand mixer, add the shortening (after cooled to the touch, but still liquefied), sugar, molasses and egg. Mix well.
- Add the dry ingredients and mix well. Chill.
- After the dough has chilled, form into balls. Roll balls in sugar and place on a parchment lined baking sheet. Bake for 8 minutes. Cool for a few minutes on pan before transferring to a cooling rack. Makes about two dozen cookies.
Notes
Enjoy !
Xo, Carly
*This post contains affiliate links
Mmmmmm, I can just smell them now!!!
Yes! Something about that warm spicy sent on a cold winters day!