Gluten-Free Ginger Molasses Chewy Crinkle Cookies
These chewy cookies with a soft scent of ginger and molasses have a wonderful texture and are a fabulous treat for fall, winter, spring, and summer. They know no season and there is no reason not to make a batch or two and share on hayrides, in Christmas baskets, at spring flings, or at summer BBQs. Who doesn’t love a soft chewy cookie any time of year?!
What you will need:
2 cups of gluten-free flour (I use Bob’s Red Mill 1 to 1)
1-1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (I love cinnamon… you can cut it to 1/2 tsp if you like)
1/2 tsp ginger
1/4 tsp cloves (is strong…so 1/4 tsp is plenty)
1/2 cup of butter or margarine (make sure margarine does not have high water content)
1/4 cup vegetable shortening (I use Crisco bars)
1 cup of sugar
1 large egg + 1 egg yoke
1/4 cup molasses (I use Grandma’s brand)
1/2 tsp of grated orange peel (can omit) - I think it makes a difference in the taste (I use McCormick’s)
Cooking Instructions:
Pre-heat Oven to 350 degrees
Prepare baking sheet(s) with parchment paper (I usually use cooking spray on the sheet to keep the parchment paper from shifting.
Mix dry ingredients with a whisk in a bowl
In a mixer bowl beat together the butter or margarine, vegetable shortening, and sugar. Then beat in egg and egg yolk, molasses, and grated orange peel.
Mix in dry mixed ingredients - you can mix for a couple of minutes, gluten free flour needs extra time to mix. The dough may be a little sticky, you can refrigerate it to help scoop it into sugar.
You can cover it in plastic wrap and freeze it for future use. When ready to bake, place it on the counter and scoop it cold and follow the directions below:
On a large plate (or piece of parchment or wax paper - place 1/4 cup sugar to scoop the balls of dough in before placing them on a parchment-covered baking sheet. - make sure to cover the balls completely in sugar. *Make sure your baking sheets are completely cooled before placing dough on to bake.*
Bake approx 9-10 mins (check cookies at min time as all ovens are different). They should be set, slightly golden— the sugar will bake into the cookies, but you will taste the heavenly crisp sugar and tender cookie.
Let sit for 1 or 2 mins on a cooling rack on the cookie sheet and remove to continue cooling on the rack.
They should have a bend to them when cool. If you want it crispier omit the extra egg yolk.
Serves: Approximately 4 dozen cookies depending on the size of your cookie scoop.
Enjoy!! ❤️