These are crispy at the edges and chewy in the centers. If you’re looking for something cakier, check out my Cakey Ginger Molasses Cookies! I most recently made these with all purpose flour, but I’ve done these before gluten free with rice and oat flour.
Total time (including baking): 20 min. Makes about 18 good-sized cookies.
Materials: Mixing bowl; measuring vessels; cookie or toaster tray. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 1 stick butter, softened
- 6 tbsp molasses
- ¾ cup granulated white sugar
- ¼ cup dark brown sugar
- 1 egg
- 2 cups all purpose flour (or 1 cup brown rice flour, 1 cup oat flour)
- 1 tsp baking soda
- Spices: 1 tsp cinnamon, 2 tsp ginger, ⅛ tsp cloves, ½ tsp salt
- Optional: decorative sugar
Instructions:
- Preheat oven to 350˚F.
- Mix together the 1 stick softened butter and the 1 cup total sugar. Then mix in the 6 tbsp molasses and then the egg.
- In a measuring cup, measure 2 cups all purpose (or gluten free substitute) flour. Mix the 1 tsp baking soda and the spices (I like 1 tsp cinnamon, 2 tsp ginger, ⅛ tsp cloves, ½ tsp salt) into the flours.
- Add the flour mixture to the wet ingredients. Optional to refrigerate the dough for 1 hour.
- (Optional to roll in decorative sugar.) Bake at 350˚F for ~15 min. Let cool on pan form ~2 min, then transfer to rack. Chewiest when warm!
Nutrition:
- Molasses is high in iron!
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