cookie - soft molasses gluten free cookies

By tinathorn

Ingredients

• 450 grams gluten-free flours
• 2 1/4 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 1/4 teaspoon cinnamon
• 1 teaspoon powdered ginger
• 1/2 teaspoon nutmeg
• 1 teaspoon ground chia or psyllium husk (optional)
• 300 grams butter, at room temperature
• 150 grams sugar
• 170 grams molasses
• 2 tablespoons fresh ginger
• 2 eggs
• 100 grams crystallized ginger, cut into small pieces
• 1/2 cup raw sugar

Details

Adapted from glutenfreegirl.com

Preparation

Step 1

Combining the dry ingredients. In a large bowl, combine the flours, baking soda, salt, cinnamon, ginger, and nutmeg. (If you are using chia or psyllium, throw it in here too.) Whisk all the ingredients together until they are one color. Set aside.

Creaming the butter and sugar. In the bowl of a stand mixer, blend the butter and sugar together until they are fluffy and creamy. With the mixer running, add the molasses, then the fresh ginger. Add one egg at a time, mixing between each egg, until both are fully incorporated into the batter.

Finishing the batter. Add the dry ingredients slowly, about ¼ of the volume at a time. When the flour has completely disappeared into the batter, fold the crystallized ginger into the batter with a rubber spatula.

Refrigerating the dough. Refrigerate the dough overnight.

Preparing to bake. Preheat the oven to 350°. Line a baking sheet with parchment paper.

Scoop some dough — about 45 grams’ worth— out of the bowl and roll it into a smooth ball. Roll the ball of dough in the raw sugar to coat. Put the ball of dough onto the baking sheet. Gently, press the ball down with the palm of your hand until it’s a small chubby disk. Keeping the balls of dough at least 2 inches apart, continue with the dough until the baking sheet is filled.

Bake the cookies until the edges are crisp and the middle of the cookies is lightly firm without being crisp, about 12 to 14 minutes. Remove the tray from the oven and let the cookies rest on the tray for 10 minutes, then transfer them to a cooling rack. Refrain from eating them until they are cool to the touch.