molasses cookies

By tinathorn

Ingredients

• 1 1/2 cups superfine brown rice flour*
• 1/3 cup potato starch
• 1/8 cup tapioca flour/starch
• 1/2 teaspoon xanthan gum (or guar gum for corn-free)
• 1 teaspoon baking soda
• 3/4 cup margarine, room temperature
• 7/8 cup evaporated cane juice (or sugar)
• 1 egg
• 1/4 cup molasses
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/3 cup evaporated cane juice (or sugar)

Details

Adapted from glutenfreerecipebox.com

Preparation

Step 1

In a large bowl, whisk together the dry ingredients; set aside.
In the large bowl of your electric mixer, add cream together margarine and 1 cup sugar; add egg and continue to mix until smooth. Add molasses and mix thoroughly. Add the flour mixture and mix until thoroughly incorporated. Cover and refrigerate for 1 hour.
Preheat oven to 375°F.
With the palm of your hands, roll dough into walnut size balls. The dough will be soft, but it works. Roll them in the 1/3 cup of sugar, placing them 2 inches apart onto ungreased or parchment lined baking sheets.
Bake for 9 1/2 to 10 minutes until the tops of the cookies begin to crack. Cool on cooling racks, or serve warm.

*If you grind your rice flour a little bit at a time in a coffee grinder this prevents some of the grittiness of rice flour, however, a superfine version will turn out the best results. In this recipe, with the use of sugar on the outside of the cookie, causes a grittiness of its own, therefore, any grittiness in the cookie will most likely go unnoticed, anyway.

Walnuts would make a wonderful addition to these gluten free cookies. Just make sure you chop them small enough.